Ingredients
3 tbsp. unsalted butter
2 tbsp. tomato paste
1 lb. ground beef or lamb
2 tsp. fresh thyme leaves
1 c. dark (porter) beer
2 tbsp. all-purpose flour
3/4 c. frozen peas
1 large russet potato
1 large yellow onion
2 large carrots
Coarse salt
ground pepper
Preparation
Step 1Preheat oven to 400 degrees F. In a large skillet, heat 1 tablespoon butter over medium-high. Add onion and carrots and cook, stirring often, until onion is soft, 5 minutes. Season with salt and pepper and stir in tomato paste. Add meat and cook, breaking up with a wooden spoon, until almost cooked through, 3 minutes. Add thyme and beer and bring to a boil. Cook, stirring frequently, until slightly reduced, 2 minutes. Sprinkle flour over mixture and stir to combine. Add 1 cup water and cook until mixture thickens, about 2 minutes. Stir in peas and season with salt and pepper.Step 2Transfer mixture to a 2-quart baking dish. Top with potatoes, overlapping slices. Season potatoes with salt and pepper and drizzle with 2 tablespoons butter. Bake until potatoes are browned around edges and tender when pierced with a knife, 40 to 45 minutes. Let cool 10 minutes before serving. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
