1/2 pound russet potatoes, peeled and cut into large cubes
1/4 cup plus 1 Tbsp. butter
1/4 cup half and half
1 medium onion, diced
4 medium carrots, peeled and diced
1 1/2 pounds beef or lamb
1 tablespoon minced garlic
1 tablespoon tomato paste
1 tablespoon thyme, chopped
1 cup Guinness® Beer
1 cup frozen peas
1 teaspoon plus ½ tsp. salt
1/2 teaspoon plus ¼ tsp. ground black pepper
Heat oven to 400°F. Butter or spray a 2-quart casserole dish; set aside. In a 3-quart pan boil potatoes in salted water until tender, about 20 minutes. Drain and mash with ¼ cup of butter, half and half, ½ teaspoon salt and ¼ teaspoon pepper. Meanwhile in a large skillet over medium heat, add 1 tablespoon butter, onions and carrots; cook 6-8 minutes until softened. Increase heat to medium-high; add meat and garlic. Cook, breaking apart the meat, until browned and internal temperature reaches 165°F. Add tomato paste, thyme and beer; cook 3-4 minutes to reduce beer. Add peas, 1 teaspoon salt and ½ teaspoon pepper; adjust seasoning to taste. Transfer meat mixture into prepared pan. Top with mashed sweet potatoes, covering completely. Drag the tines of a fork across the surface of the potatoes to slightly rough up the surface. Bake 30-35 minutes until bubbling and potatoes start to brown. Allow to stand 5-10 minutes before serving.