Dry Stout Cottage Pie

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Serves: 6

1 ½ pounds organic ground beef 80/20
1 (1lb) bag frozen mixed vegetables, thawed
2 packets of dry brown gravy mix
1 medium onion
Olive oil
2 bottles Dry Stout
2 tablespoons tomato paste
1 cups sharp cheddar cheese
3 pounds baking potatoes
¼- ½ cup milk
1 stick butter
Salt and pepper
Directions

Potato Topping
Boil the potatoes in salted water until fork tender.
Drain completely and place back in pot so all of the water evaporates.
In a medium mixing bowl add butter, cheese and potatoes.
Mash until smooth, while adding the milk for a medium consistency.
Add salt and pepper.

Meat
Cook and drain ground beef.
Place drained beef back in skillet and add 1 bottle of Dry Stout. Guinness was used in original recipe.
Cook until beer has almost cooked out.
Add tomato paste to meat
In a medium sauce pan, prepare the gravy according to package directions, using beer for half the liquid called for.
Pour gravy into meat mixture. And cook all together until you get a nice thick gravy.

Vegetable Filling
In medium skillet with olive oil sauté onions until soft and translucent.
Add mixed vegetables to the onions and cook until warm throughout.

In a 2 quart baking dish, add meat as bottom layer, next add vegetables, and then add the mashed potatoes.  Cook at 375° for about 20 minutes, or until cheese in nice and bubbly.


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