Shepherd's Pie with Stout & Shallot Gravy

I made this about a week ago, but have had quite a long week. A very dear friend and amazing man passed away last week and I had the wake and funeral to attend as well as just dealing with my everyday life. You will be missed Ward, R.I.P.

My week also included my town's high school (my place of employment) being exploited all over the news due to the outbreak of MRSA amongst the athletes. Never a dull moment in Westford. This is the only real meal I cooked all week, although I will be baking in a couple of hours.


Shepherd's Pie with Stout & Shallot Gravy
from Patio Daddio BBQ

Ingredients:
2 lb ground beef
6 cups mashed potatoes, prepared in advance
2 cups beef broth
2 cups frozen peas and carrots (I used corn)
1 medium white onion, chopped to 1/4" (about 1 1/2 cups)
1 clove garlic, minced (about 1 tsp)
4 Tbsp all-purpose flour
1/4 cup parsley, chopped fine
2 Tbsp butter
1 Tbsp thyme, chopped fine
2 tsp kosher salt
1 tsp pepper

Gravy:
2 cups stout beer
1 cup beef broth
1/2 medium shallot, minced (about 3 Tbsp)
1/4 cup all-purpose flour
3 tbsp butter
2 tbsp worcestershire sauce
1 tbsp light brown sugar
1 tsp pepper

For the pie

1.Melt the butter in a large saute pan over medium-high heat. Add the onion and sweat until they are soft and translucent. Add the peas and carrots to the pan, stir, then remove the mixture to a bowl and set aside.
2. Preheat your oven to 350º.
3. Return the pan to the heat, add the meat, and brown (do not drain). Sprinkle the flour over the meat and stir well to combine. Add the garlic, broth, herbs, salt and pepper to the pan and mix well. Bring the mixture to a slight boil and cook until the liquid is reduced by about half. Add the vegetable mixture to the pan, stir and remove from the heat.
4. Spread the meat and vegetable mixture evenly in the bottom of a greased large oval or 9" x 13" baking dish. Spread the mashed potatoes evenly over the meat. Bake for 30 minutes then remove the pie from the oven and set aside.

For the gravy

1. Return the pan to the heat at medium-high. Sweat the shallots until they are translucent, then remove to a bowl and set aside. Return the pan to the heat and melt the butter.
2.When the butter is foaming, add the flour and whisk very well to make a roux. Continue cooking, whisking constantly, until the roux starts to develop a nutty aroma (about two minutes). Reduce the heat to medium and add the porter and broth. Continue whisking until the mixture is smooth with no lumps.
3. Return the shallots to the pan and add the remaining ingredients.Bring the mixture just to a light boil. Reduce the heat to medium-low and cook another five minutes. Remove the gravy to a bowl.

Serve pie with gravy on top.

I take the worst pics ever

With super bad lighting