Method
Layer, Bake, Rest
- Preheat and prep: Preheat the oven to 400°F. Have a 9 x 13-inch baking dish ready.
- Build the mash: Place 1 1/2 lbs Yukon Gold potatoes and 1 1/2 lbs sweet potatoes in a large pot of cold salted water. Bring to a boil and cook until fork-tender, 15 to 20 minutes. Drain thoroughly and let the potatoes sit in the warm pot for 1 to 2 minutes so excess steam escapes. Mash with the cloves from 1 head roasted garlic, 5 tbsp butter, 1/4 cup warm cream or whole milk, 1 egg yolk, and an optional pinch of nutmeg until smooth and cohesive. Season to taste with salt.
- Brown the beef the right way: Heat a large skillet or Dutch oven over medium-high heat. Add 1 tbsp garlic confit oil, then add 2 lbs ground beef and brown it until well colored. If your pan is crowded, work in batches so the meat sears instead of steams. Season lightly with salt and black pepper. Spoon off excess fat if needed, leaving about 1 tablespoon in the pan.
- Build the base: Add 1 large diced onion and 3 diced carrots and cook for 5 to 7 minutes, until softened and beginning to take on color. Stir in 4-6 mashed garlic confit cloves, 3 tbsp tomato paste, 1 tsp dried thyme, and 1/2 tsp crushed dried rosemary. Cook for 2 minutes, stirring frequently, until the tomato paste darkens slightly and smells sweet, savory, and concentrated.
- Deglaze with Guinness: Sprinkle 3 tbsp all-purpose flour over the mixture and stir for 1 minute to coat. Pour in 1/3 cup Guinness and scrape the pan well to release the fond. Let it simmer for 3 to 5 minutes, until reduced by about half and the raw beer edge is gone.
- Finish the gravy: Pour in 1 1/2 cups Midnight Gold bone broth and stir in 2 tbsp Worcestershire sauce. Simmer for 4 to 6 minutes, until the mixture turns glossy and thick but still slightly loose. Fold in 1 1/2 cups frozen peas and cook just 1 to 2 minutes more. If using, stir in 1 tsp Dijon mustard or balsamic vinegar. Taste and adjust salt and pepper.
- Assemble: Transfer the filling to the baking dish. Spread the mash over the top and use a fork to create ridges all over the surface. Brush lightly with the optional 1 tbsp melted butter.
- Bake: Bake for 28 to 32 minutes, until bubbling at the edges and hot throughout. For extra color, broil for 2 to 4 minutes at the end, watching closely, until the ridges are deeply golden and lightly caramelized.
- Rest and serve: Let the pie rest for 10 to 15 minutes before serving. That short rest helps the filling settle and gives you cleaner, more satisfying portions.