If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
1 teaspoon each Kosher salt and fresh ground pepper
2 tablespoons butter
1 tablespoon garlic paste, or 2 cloves garlic minced
2 tablespoons tomato paste
2 tablespoon all-purpose flour
1 tablespoon Worcestershire
1/2 teaspoon dried thyme
12 ounces Guinness
2 teaspoons concentrated beef broth, or 2 cubes
Mashed potatoes, see recipe below
1 teaspoon smoked paprika
2 tablespoons fresh parsley, chopped
The Potatoes Part
4 russet potatoes (approximately 2 pounds) peeled and quartered
3 tablespoons butter
1/3 to 1/2 cup half & half
1 cup cheddar cheese, shredded
Kosher salt and coarsely black pepper to taste
Directions
The Meat Part
Preheat oven to 350 degrees
Heat a 10 or 11 inch oven proof skillet if you have one (if not just a large skillet will do) add bacon and cook until about 1/2 way done, then add in the onion, celery & carrots
Cook the vegetables about 4 minutes, stirring often
Add the beef, and cook until no longer pink – pour off any liquid
Add salt, pepper, garlic and butter - and when melted stir in tomato paste
Sprinkle flour over the top and mix until you don’t see it anymore
Add the Worcestershire, thyme and about half the beer – stir really well, adding
The rest of the beer if it’s too thick, but you def don’t want it runny – let simmer a couple minutes then take off the heat
If using the same pan, top with the mashed potatoes, or put in a casserole dish and then top – sprinkle with paprika
Bake until beautifully golden, about 30 minutes then top with parsley and serve
The Potatoes Part
Bring a large pot of salted water to a boil and the potatoes
Lower heat and simmer about 15 minutes, or until potatoes are fork tender
Drain potatoes well, and use a ricer or mash them right in the pot
Add the butter and half & half, mixing in well then stir in half the cheese
