SHEPHERD’S PIE POUTINE with BEER GRAVY
- french fries, cooked according to package directions (enough for 2 generous servings)
- ½ lb ground beef
- 1 tablespoon cooking oil.
- 1 cup onions, diced
- 1 cup frozen mixed vegetables, or canned well drained
- 1 tablespoon Worchestershire sauce
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup beef stock
- ½ cup Stout
- 1 tablespoon Worchestershire sauce
- 1 tablespoon ketchup
- 1 tablespoons dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 -2 cups of cheese curds (room temperature), or shredded mozarella
- Heat oil in saucepan and cook onion until softened.
- Add meat, Worchestershire sauce and salt and pepper and cook until meat is no longer pink.
- Add frozen veggies and cook until done or if using canned just add and stir into meat mixture.
- Set aside keeping warm.
- In small saucepan melt butter.
- Add flour and stir into melted butter ‘cooking’ the flour for a minute or two.
- Gradually add the stout and beef stock.
- Add seasonings and continue to stir until mixture thickens reaching a nice gravy consistency.
- To assemble heap fries onto 2 dinner plates.
- Divide half of the meat mixture over fries.
- Sprinkle half the cheese curd over meat.
- Ladle half the sauce over cheese.
- Repeat layers, grab a fork and dive in.
Recipe by SEA SALT GALLEY KAT at https://www.seasaltgalleykat.com/beef/shepherds-pie-poutine-with-beer-gravy/
3.5.3226