Mashed Potatoes:

• 2 to 3 lbs. russet potatoes, peeled and cut into pieces (I used 2-1/2)
• 5 whole garlic cloves, peeled
• 1/2 cup sour cream
• 1/2 cup beef broth (maybe less)
• 4 tbsp. butter, softened
• kosher salt and freshly ground black pepper to taste

Add the potatoes and garlic cloves to a large saucepan and cover with cold water. Bring to a boil and cook uncovered for about 15-20 minutes or until the potatoes are tender; drain. Add to a large bowl and beat in the sour cream, beef broth, butter and salt and pepper to taste. Cover and set aside while you prepare the filling.

Beef Filling:

• 4 slices bacon cut into quarters, then thin strips
• 1 tbsp. vegetable oil
• 2 medium onions, chopped (2 cups)
• 1/2 tsp. kosher salt
• 1 tsp. sugar
• 1-1/2 lbs. ground beef (I only used 1 lb. but I feel the additional 1/2 lb. would be good)
• 3 medium carrots, chopped (1 cup)
• 3 stalks celery, chopped (1 cup)
• 2 garlic cloves, minced (or more to taste)
• 2 tbsp. tomato paste
• 1 tbsp. flour
• 1 (12 oz.) bottle of beer (I used Guinness)
• 1/2 cup beef broth
• 1/2 tsp. dried rosemary or 1 tsp. fresh (or any fresh herb of your choice)
• freshly ground black pepper to taste
• 1/2 – 1 cup medium or sharp Cheddar cheese

Preheat the oven to 350 degrees and spray a 10-inch round baking dish with nonstick spray.

Heat a large skillet and add the bacon pieces and cook until browned and crisp. With tongs transfer the bacon to a paper towel lined plate; set aside.

Heat the vegetable oil in a large skillet and add the onions and  1/2 tsp. salt. Cook stirring occasionally for 10-15 minutes. Sprinkle the tsp. of sugar over the onions and continue to cook for 3 more minutes. Stir in the ground beef and cook until no longer pink. Add the vegetables; carrots, celery and garlic – cook for about 5-10 minutes or until they soften. Stir in the tomato paste until combined and then add the flour and cook for 3 minutes. Add the beer and bring to a boil; boil for 3-5 minutes. Finally, add the cooked bacon, broth, rosemary and pepper to taste (add more salt if needed). After bringing to a boil reduce the heat and simmer for about 15 minutes until the sauce thickens.

Spoon the meat mixture into the 10-inch round baking dish. Spread the mashed potatoes evenly over the beef. Bake for about 35 minutes, or until bubbly and the topping is slightly browned. Remove from the oven and sprinkle with the cheese. Return to the oven and  bake for 10 more minutes.

Let rest for at least 10 minutes before serving. Garnish with green scallion slices  or minced fresh parsley.

Recipe by cookingwithauntjuju.com