Ingredients
Equipment
Method
For Mashed Potatoes
- In a 2 Quart pot fill with to 3/4 full with water and add 1 teaspoon of salt.
- Wash and peel potatoes. Cut potatoes into 1/4 and place into pot with water.
- Bring to a boil. And boil Potatoes until tender. About 15 minutes.
- Remove from stove and drain off most of the water but leave 1-2 tablespoons in pot.
- Mash potatoes with potato masher or fork. Mix in thyme and rosemary and butter. and set aside.
For Meat Mixture
- In an oven safe 10 inch fry pan, heat up the pan on medium heat, add salt and meat. Brown the meat.
- Remove the meat and set aside. In the pan add the onions and carrots and sauté for about 5 minutes or so.
- Add the browned meat, peas, pepper, rosemary, garlic and parsley. Stir all and bring up to temperature. Add 8 ounces of the beer. Bring up to a boil and reduce the liquid by ½ stirring frequently.
- After the liquid has been reduced by one-half, add the ketchup and cinnamon and stir thoroughly. Remove from stove.
- In a small bowl place the flour and a couple of ounces of beer. Stir to dissolve the flour.
- Now add the beer-flour mixture to the meat mixture and stir. Return the fry pan to the stove and bring to a simmer to cook the flour and create the gravy.
- Once the gravy is to your liking, remove from the heat and spread the mashed potatoes on top and place in a 375 degree oven and bake for 25-30 minutes.
