Maybe its the Irish girl in me, but I just love a meat and potatoes dish like this Beef and Sausage Shepherd’s Pie. Recipes like shepherd’s pie and chicken pot pie are the ultimate comfort food to me. They are hearty, tasty and generally are served as a single dish! Another perk is they are hard to mess up, you can do almost anything and it’ll be pretty tasty.
I kept joking with Rob while we were cooking this that it was a meat-meat and potatoes dish. When coming up with the recipe, I was looking for ways to mix up the basic dish a bit and came across some German Sausage at the store. I am honestly not quite sure what makes it different from something like Bratwurst, but they were separate. What I liked about it is that it has a sort of German malty beer smell; which matched what I wanted to do with the recipe.
I decided to cook the meat sauce in beer to give it a really good flavor. Since I already had it in my fridge, I used a Bell’s Winter White Ale, which was perfect. It’s a variation on the traditional Belgian Wit beer which is great because it combines malty flavors and spices, in this case winter ones like clove. These flavors complimented the meat and added a depth that I wanted. In general, Bell’s makes really good White Ales which are easily one of my favorite styles; usually reasonable light and easy to drink with a lot of flavor.
For the potatoes, I had Rob make his shallot mashed potatoes using our Instant Pot to cook them. He swapped the rosemary for thyme in this batch to compliment the meat. I love how well the Instant Pot work and Rob loves how easy it is to clean (sometimes annoying when making potatoes).
Beef and Sausage Shepherd’s Pie
- 1 Lb Ground Beef
- 1/2 Lb German Sausage
- 1/2 Yellow Onion finely diced
- 2 Garlic Cloves minced
- 1/2 Cup Frozen Corn
- 1/2 Cup Frozen Peas
- 1/2 Cup Carrots peeled in small pieces
- 12 Oz White Ale
- 1 Tbs Tomato Paste
- 2 Tbs Flour or 1/2 Tbs corn starch for gluten free
- 1 Sprig Thyme
- 5 Yukon Gold Potatoes peeled and cut in 1.5″ pieces
- 4 Tbs Butter melted
- 1 Shallot finely diced
- 1/2 Cup Half & Half warmed
- 1 Sprig Thyme leaves removed from stem
- See instructions here for stovetop steaming method and cooking the shallots.
- Alternatively: Pressure cook in the Instant Pot on HIGH for 10 minutes with a 5 minute natural pressure release.
- Rice, mill, or hand mash. Fold in the butter, crispy shallot, cream, herbs, salt/pepper.
- Preheat the oven to 375F.
- Heat 2 tbs olive oil in a skillet (preferable cast iron) over medium heat.
- Cook the onion and carrot for about 4 minutes until the onion is soft and translucent. Add the garlic for the last minute or so.
- Add the meat and allow to cook most of the way through, about 4-5 minutes.
- Add the beer, flour, tomato paste, and thyme. Reduce heat to medium low and simmer until the mixture has thickened, about 7-10 minutes.
- Add the frozen peas and corn add the end prior to covering with the potatoes and stir in.
- Smooth the meat and veggie mix into a smooth even layer.
- Cover the mixture with the mashed potatoes and use a fork to add ridges to the potatoes.
- Bake for about 15 minutes until the potatoes are starting to brown.