500 gr minced meat
330 ml of stout Beer
500 ml of stock (or actually a 1:1 ratio to your beer, but most cubes are meant for 500ml)
1 onion
4 cloves of garlic
1 small can of tomato puree
4-5 medium carrots
2-3 TS (dried) Rosemary
2-3 TS (dried) Thyme (you can always add more or less but make sure the ratio of Rosemary to Thyme is about 1:1)
2 bayleaves
Salt and pepper
Oil
3-4 TBS Flour
Worcestershire sauce (few drops)
A bag of frozen peas (500 grams)
1,5-2 kg potatoes (for mashing – so Kruimig)
50-75 gr of butter
2-3 TS (dried) chives

Instructions

Preheat your oven to 200-220 degrees
Cut the onion and garlic, grate the carrots (makes for a finer stew)
Wash the potatoes and cut them in slightly smaller pieces – no need to peel them if they are washed thoroughly
Put the potatoes in a pan with cold water
Fry the meat (and season with salt and pepper) in a pre-heated pan on medium high heat until it has browned
Start boiling the potatoes - as soon as it reaches boiling point they take about 15 minutes, but check with a fork
Add the onion and garlic and fry until the onion is translucent
Add the carrot and fry for a few minutes
Add the flour and fry for a minute, until no (white specs of) flour is visible anymore
Add the beer, stock, bayleaf, thyme and rosemary and let it stew for 10-15 minutes
In the meanwhile, cook the peas
Mash the potatoes with the butter and chives, season with salt and pepper
Remove the bayleaf from the stew
Assemble the Shepherds pie: first add the stew, then the peas and top with the mash
Bake your pie for 15-10 minutes, until the mash is golden on the top
Serve with some additional stout beers
Bon appétit!