Slow Cooked Guinness Shepherd's Pie

Sear the stew meat, beef or lamb, until browned. Remove and set aside.

Sauté the onions until softened. Then, add the garlic.

Add in the tomato paste. Then, add the flour. Stir until cooked and absorbed.

Deglaze the pan with Guinness beer, scraping up the brown bits on the bottom of the pan.

Pour in the broth, Worcestershire sauce, and thyme. Add the meat back into the pan. Cover and bake at 325 for 1.5 hours.

Add carrots, frozen corn, and frozen peas to the stew. Bake uncovered for another 30 minutes.

Meanwhile, make the mashed potatoes by boiling the potatoes until soft, then mashing them with warmed milk, sour cream, butter, salt, pepper, and garlic powder.

Top the stew with the mashed potatoes and smooth them out. Bake uncovered for 30 minutes. Then, broil for 1 to 2 minutes.

Let the shepherd's pie rest for about 15 minutes. Then, top with parsley just before serving.

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