Ingredients:
Guinness Gravy:
- 2 tablespoons of butter
- 1 medium onion, thinly sliced
- 2 tablespoons of flour
- 1 cup of Guinness beer
- Salt and pepper to taste
Shepherd’s Pie Cups:
- 2 large potatoes
- 1 cup whole milk
- 1 pound lean ground beef
- ⅓ cup diced carrots
- ⅓ cup sweet peas
- 2 cans (8 oz each) refrigerated crescent roll dough
Instructions:
- In a small saucepan, melt the butter over medium-high heat. Add the sliced onions and sauté until they become slightly caramelized and fragrant, about 5 to 10 minutes. Sprinkle in the flour and let it cook for an additional 2 to 3 minutes. Pour in the Guinness and scrape the bottom of the pan to deglaze it.
- Preheat the oven to 375°F. Lightly coat 12 standard muffin cavities with non-stick cooking spray.
- Peel and quarter the potatoes, then boil them in salted water until tender, roughly 15 minutes.
- While the potatoes are boiling, heat olive oil in a large non-stick skillet over medium-high heat. Add the ground beef and brown it, breaking it up with a spoon as it cooks.
- Incorporate the vegetables into the skillet and cook for 2 to 3 minutes until they are warmed through. Season the mixture with salt and pepper according to your taste. Stir in the Guinness gravy until well combined.
- On a lightly floured surface, unroll the crescent dough. Shape it into a rectangle measuring 12×9 inches and cut it into 12 uniform squares. Place a square of dough in each muffin cup, pressing it gently down and along the sides.
- Drain the cooked potatoes and mash them, adding milk and seasoning with salt and pepper as desired.
- Divide the beef mixture among the dough cups, topping each with a spoonful of mashed potatoes. Bake for 15 to 20 minutes, or until the dough turns golden brown. Allow to cool for 5 minutes before serving.
WATCH VIDEO
