Ingredients
For meat mixture:
half pound ground meat (I used half lamb and half beef)
1 large onion, chopped
1 carrots, chopped
3 tomatoes, chopped
3 cloves garlic, minced
couple dashes of Worcestershire Sauce
bay leaf
dash of ground allspice
1 bottle of dark beer (I used Guinness)
salt and pepper to taste
For potato mixture;
5-6 medium sized potatoes, cubed and boiled until soft
1/3 stick of butter
half a container of sour cream
milk (add until you have a creamy texture)
halt a cup of grated vintage cheddar cheese
salt and pepper to taste
Start with browning your meat, when brown, drain all but a bit of the fat. In the remaining fat, brown the onion, carrot, garlic and tomatoes. Then add the meat, bay leaf, Allspice, Worcestershire Sauce and dark beer. Bring to a boil, reduce heat to medium-low and allow to simmer for about an hour or until most of the liquid has evaporated and the remaining liquid becomes like a gravy. Pour this mixture into the bottom of a medium-sized baking dish. In the meantime, peal and boil the potatoes. When they are tender enough, drain the water and mash. Mix with butter, sour cream, cheese and milk until you have a smooth consistency. Preheat oven to 350F (175C). Then use a spatula and cover the meat, ensuring that the top is nice and smooth. Bake for 20 minutes. Then grate a little extra cheese, after the 20 minutes have past, take this cheese and place over top of the mashed potatoes and bake for an additional 10 minutes or until the cheese browns lightly on the top. Take out of the oven and allow to cool for a few minutes before serving. Enjoy!
