I stuck with what I had – ground sirloin.<\/p>\n
The Ingredients: Directions:<\/strong> Next step – stir in the tomato paste. Add the meat and cook, breaking up with a wooden spoon until almost cooked through – about 3-5 minutes. Add thyme…<\/p>\n Then add the porter beer…<\/p>\n Bring to a boil. Cook, stirring frequently, until slightly reduced – 2-4 minutes.<\/p>\n Sprinkle flour over mixture and stir to combine. Add 1 cup water and cook until mixture thickens, about 2-4 minutes.<\/p>\n Stir in peas and season with salt and pepper. Transfer mixture to a 2-quart baking dish.<\/p>\n Arrange potatoes in a circular pattern on top of the meat mixture. Season potatoes with salt and pepper and drizzle with 2 tablespoons butter. Note: I will not use that much butter next time – a tablespoon at most.<\/p>\n Place casserole dish into the oven and bake until potatoes are browned around the edges and tender when pierced with a knife. 40-45 minutes – Mine took closer to 55 minutes.<\/p>\n I did end up using a turkey baster during the cooking process to skim off some of the butter\/fat – like I said above…next time I won’t use the full 2 tablespoons on top of the potatoes.<\/p>\n Comfort food for sure. I’m excited that I have 5 more bottles of Porter – can’t wait to make this dish again. It was a huge hit with Dan and I got 4 additional lunches for my mid week meals.<\/p>\n Maybe it was growing up in the 1970’s – not sure what…but man do I love casseroles in the Fall and Winter months.<\/p>\n What’s your favorite casserole dish? Wow has this week flown by. I’m trying to fit a 5 day work week into 4 days and that has been a challenge. I am taking Friday off to head to San Francisco for the Foodbuzz Conference this weekend. I’m excited and nervous at the same time. Excited because I love the city and … <\/p>\n![\"\"](\"http:\/\/foodiddy.com\/wp-content\/uploads\/2010\/11\/IMG_1721.jpg\" "\\"IMG_1721\\"")
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\n<\/strong>3 Tablespoons Unsalted Butter – melted
\n1 Large Yellow Onion – diced medium
\n2 Large Carrots – cut into 3\/4 inch pieces – I peeled mine
\nCoarse Salt and Ground Pepper
\n2 Tablespoons Tomato Paste
\n1 Pound Ground Beef or Lamb – I used ground sirloin
\n2 Teaspoons Fresh Thyme Leaves – I doubled that due to what I learned at my Herbal Kitchen class
\n1 Cup Dark (Porter) Beer
\n2 Tablespoons All-Purpose Flour
\n3\/4 Cup Frozen Peas
\n1 Large Russet Potato – 3\/4 lb. thinly sliced – mine was on the giant side, had a lot left over<\/p>\n
\nPreheat oven to 400 degrees F.\u00a0 In a large skillet, heat 1 tablespoon butter over medium-high. Add onion and carrots and cook, stirring often, until onion is soft, 5 to 6 minutes. Season with Salt and Pepper.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n
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