This hearty, classic dish is satisfying, easy to assemble, and a great use for leftovers.
Recipe courtesy of Wolavers Organic Beer. Wolavers recommends using organic products in this recipe.
1 medium onion, chopped
1 1/2 pounds ground or chopped beef
1 pound green beans
4 medium potatoes
¼ cup ketchup
1 1/2 sticks butter
½ cup milk
1 tablespoon Worcestershire sauce
1 tablespoon flour
2 cloves garlic, minced
1 12-ounce bottle Wolavers Brown Ale
1) Cut potatoes into medium cubes and place in pot. Cover with water, add a bit of salt and bring to boil. Turn down heat and simmer until fork tender.
2) Meanwhile, heat pan to medium high, add small amount of butter and sauté onion until translucent, about 3 to 4 minutes. Add ground beef and cook through. Add a good pinch of salt and cracked pepper to taste while cooking.
3) After the meat is fully browned, add Worcestershire sauce and ketchup. Stir and cook for 2 minutes. Add flour, mix in and cook for 3 minutes. Then add just enough beer (about 2 to 3 ounces) to make a sauce. Continue cooking until sauce thickens, and add a bit more beer if it is too thick. Cook for 3 more minutes as alcohol cooks out. Taste and season with salt and pepper as needed.
4) Pour meat into baking dish and press firmly with spoon to compact the meat in the dish.
5) In a sauté pan, add a small amount of butter and 2 oz of brown ale and sauté the green beans until al dente, about 3 to 5 minutes. All of the beer should be cooked off. Season lightly with salt and pepper and place on top of meat mixture and press in place.
6) About this time the potatoes should be done. Drain potatoes, add half stick of butter and mash. Add the milk slowly, and the garlic. Mash until smooth or lumpy, depending how you like them. Season to taste with salt and pepper.
7) Spoon mashed potatoes on top of beans and smooth out. Add small chips of butter around potatoes and sprinkle with paprika. Cover and bake in 350-degree oven for 20 to 30 minutes.
Enjoy with a crisp salad and a cold Wolavers Brown Ale.
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