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

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.

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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