Ingredients:
Guinness Gravy:
– 2 tablespoons of butter
– 1 medium onion, thinly sliced
– 2 tablespoons of flour
– 1 cup of Guinness beer
– Salt and pepper, to taste
Shepherd’s Pie Cups:
– 2 large potatoes
– 1 cup of whole milk
– 1 pound of lean ground beef
– ⅓ cup of chopped carrots
– ⅓ cup of sweet peas
– 2 cans of refrigerated crescent dough sheets (8 oz each)
Instructions:
1. In a small saucepan, melt the butter over medium-high heat. Add the sliced onions and cook for 5-10 minutes until they are slightly browned and fragrant. Sprinkle in the flour and allow it to cook for 2-3 minutes. Pour in the Guinness and scrape the bottom of the pan to deglaze.
2. Preheat the oven to 375°F. Lightly spray 12 standard muffin cups with non-stick cooking spray.
3. Peel and quarter the potatoes, then boil them in salted water until they are tender, which should take about 15 minutes.
4. While the potatoes are cooking, heat some olive oil in a large non-stick skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as needed.
5. Add the chopped vegetables to the skillet and cook for 2-3 minutes until they are heated through. Taste and adjust seasoning with salt and pepper if necessary. Stir in the Guinness gravy and combine.
6. On a lightly floured surface, unroll the crescent dough. Roll it into a 12×9-inch rectangle and cut it into 12 equal squares. Place each square into a muffin cup, pressing it gently into the bottom and up the sides.
7. Drain the mashed potatoes, then mash them, adding cream as needed and seasoning with salt and pepper to taste.
8. Spoon 1-2 tablespoons of the beef mixture into each dough cup and top with a dollop of mashed potatoes. Bake for 15-20 minutes or until the dough is golden brown. Let cool for 5 minutes before serving.
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