The nice thing about this dish is that you can easily change the veggies to suit your tastes or whatever you have in the fridge. Zucchini, corn and even kale would make a nice replacement.
If you’re opposed to adding stout beer, you can use red wine or any other beer instead. If you don’t want to use alcohol, just add ½ cup of beef broth instead.
Preheat the oven to 350˚F.
In a blender container, combine bacon, green onions and 1/4 cup of milk. Puree until smooth. You should see little bits of bacon and green onion.
Bring a pot of water to a boil and cook the potatoes for 10 minutes or until they are soft. While the potatoes are cooking, heat a frying pan with 1 tbsp olive oil.
Over medium heat, add mushrooms, onion and carrots and cook until slightly soft. The mushrooms should be slightly browned. Transfer the onion, mushrooms and carrots to a dish and set aside.
Pour the remaining 1 tbsp of oil in the pan and add the minced beef in 2-inch chunks. Cook for 3 to 4 minutes, breaking up the beef in smaller chunks with a wooden spoon.
Add garlic, tomato paste, thyme, bay leaf, broth, Worcestershire sauce, sriracha sauce and stout beer to the pan. Stir in flour and cook for 6 to 8 minutes. Add frozen peas and cook for 2 more minutes.
Meanwhile, drain the potatoes and mash them until there are no lumps. Add the green onion, bacon and milk mixture along with the rest of the milk and the grated cheese. Stir until creamy. Add salt and pepper to taste.
Mix the reserved onions, mushrooms and carrots into the beef mixture. Transfer to an ovenproof baking dish. Using a fork, top beef mixture with the potato mash.
Bake in the oven for 25 minutes or until the top is slightly browned and the mince is bubbling around the edges.
Ashley, is a self-taught cook, baker and photo taker living in Toronto in a small apartment with a teeny kitchen with a very handsome man, one moody cat that she loves to snuggle and too many cookbooks.