My Top Six Dishes of 2012!



Hello people. A year ago I shared my six favorite dishes of 2011. For 2012 I decided to post your six favorite dishes of the year, based on view counts.

So in January I started graduate school and have spent the past year balancing a lot. I wasn't sure I'd be continuing too strongly with the blog, but I still managed to make 16 posts this year. That's definitely not setting any records, and it's considerably less than the previous two years, but I am proud that I was able to keep it up.

And I am always surprised and honored when I see my stuff shared on pinterest (look!), reddit, or any random blogs along the internet. Sometimes I forget there are people out there reading my silly posts. Thank you guys whoever you are :)

I expect the blogging to continue to dwindle, but I don't think I'll be losing interest in food and beer any time soon, so I'll be around, even if sporadically.

Well happy new year guys and thank you so much for looking at my stuff! :) Here are the top six dishes based on view counts!

By the way, if you're curious, my most popular recipe ever is by far my jalapeño poppers paired with Magic Hat #9 (it has almost 7 times more views than the second highest!). I gotta say, jalapeño poppers and Magic Hat are definitely some crowd pleasers.

6. Crispy Salmon with a Witbier Pan Sauce


Starting out the countdown at number six is my crispy salmon with a Blanche de Chambly sauce, served with a strawberry and cucumber salad. It was a recreation of a recipe I made in 2010 with Allagash White. The addition of crispy skin made this dish even more irresistible.



Number five was one of my most recent posts so it got those page views fast! I used one of my favorite Pumpkin beers, Pumking, and brown butter to make a mouth watering sauce for my sweet potato gnocchi. After making the gnocchi from scratch, I seared them and added crispy sage for some extra flavor and texture.



This dish from Valentine's day is the oldest one on the list. I used Lindemans Framboise and raspberries to make a delicious topping for my beautiful lamb chops. Roasted potatoes with thyme made for a great side. Something about that red color makes this dish look so pretty and romantic. Maybe I'll make it again this February :)



These goat cheese and apple tartlets were my third most viewed of 2012. I cooked the apples in Brooklyn's Sorachi Ace and they tasted incredible. 

But this post wasn't just about the tartlets. It was about one of the coolest blog  related experiences I've ever had. In July I went on the By The Glass Show to talk about my blog and bring some food to go along with a beer tasting. The most exciting part was that on this particular episode Brooklyn Brewery's brewmaster, Garrett Oliver, called in to the show for an interview. It was a really great experience and I was so happy that everyone loved my food. I have to say, I was pretty nervous :)



Coming in at number two are my honey and amber ale chicken thighs made with Bell's Amber Ale. These chicken thighs were crispy, juicy, and full of flavor. And really easy to make.



Number one was actually a big surprise for me. I made it for a get together and did not really intend to make it into a blog post. I snapped a few pictures before leaving and decided to share. I guess you can't go wrong with a classic like this. It was also on foodgawker so that definitely helped!

I made this pumpkin soup using that awesome pumpkin beer from Southern Tier again. The combination of fall flavors was really lovely. I think this kind of dish actually makes for a cool winner. It's a good representation how beer can meld with ingredients in a dish to create something really interesting. The soup would not be the same if it were not for that undeniably unique beer.

P.S. If this were based on my own favorite recipes of the year I think I would have also included the kinda out there anchovy tart and the Game of Thrones inspired cottage pie. Yum. But hey what do I know!

Shrimp and Grits with Stone Levitation Ale


Alright I might as well get another blog post up before the end of the world.

So, sometimes I'll make an awesome dish and not bother posting about it because I don't get a picture of it. I like to take pictures during the day so that there is natural light and the photos look nicer. But it's way more convenient to make food at night, especially lately that it gets dark so early.

I recently hung out with my photographer friend, Alex. We decided to make some yummy food and he offered to take a picture with his equipment. This way it would still look nice at night and I wouldn't have to race against the light.

I had been craving shrimp and grits so we decided to go all out. The dish included:
  • Buttery creamy grits made with Stone Levitation Ale and melty Gouda and cheddar cheese
  • Crispy bacon
  • Seared shrimp (cooked in the bacon grease) with a Levitation pan sauce
  • Pan seared brussel sprouts
  • Scallions, parsley, and lemons
  • Sunny side up eggs with yummy runny yokes

For the beer I was thinking that since the Gouda cheese in the grits had a kinda nutty flavor to it, that it would be complemented nicely with something a bit nutty/caramely/but still hoppy and bright. An amber ale seemed like a good choice, and when I came across Stone Levitation Ale at Stop N' Shop I knew it was my beer. (By the way, that place has an amazing beer selection and is open 24 hours!) I used the beer in the grits, in deglazing the shrimp pan, and as a pairing.


So I made a nice hearty amount and we pigged out. It had all the flavors and textures I was craving, and paired well with the Levitation Ale. And it was fun to make.

Man, I could go for some cheesy grits right now.

P.S. I didn't make this in my kitchen and didn't bother to measure or anything like that, so no recipe today. Don't be mad.



Pan Seared Sweet Potato Gnocchi with Pumking & Brown Butter Sauce


I'm the worst blogger ever. October is already pretty much over, but here is my Pumking gnocchi. I've been super busy with midterms and I had a series of colds so making blog posts has not been priority. But enough with the excuses.

This dish has some really nice Fall flavors just in time for the nice weather here in Florida. It's all pretty much in the title: pan seared sweet potato gnocchi, Southern Tier's Pumking beer, brown butter, crispy sage, and parmesan cheese.

I had never seared gnocchi before but I really liked the little bit of crunchy texture that it added. Pumking has a wonderful spicy pumpkin pie flavor that when combined with browned butter is hard to top. I just added some sugar to balance it out and it made for a delicious sauce. The crispy sage and parmesan cheese didn't hurt either. Yum yum.



Ingredients
Gnocchi:
  • 2 medium sweet potatoes
  • 1 medium russet potato
  • 1 egg, beaten
  • 2 cups flour
  • 2 tbsp grated parmesan cheese
  • pinch of nutmeg
  • salt to taste
  • butter to sear the gnocchi
Pumking & Brown Butter Sauce:
  • 4 tbsp butter
  • 1 cup Pumking
  • 1 tbsp sugar
  • salt to taste
Crispy Sage:
  • 20 sage leaves
  • olive oil
  • salt to taste

Directions:
Gnocchi: Prick the potatoes a few times with a knife or fork. Microwave for about 5 to 10 minutes per side (depending on your microwave) until easily pierced with fork. Peel the potatoes and mash them (I used a potato ricer). Lightly flour a flat surface. Place your mashed potatoes on the surface and add one cup of the flour, salt, parmesan cheese, nutmeg, and the beaten egg. Knead with your hands and add more flour as needed until the dough stays together.** Roll the dough into a ball and separate into a few sections. Roll each section into a rope and cut into 1 inch pieces. To make the ridges, roll the pieces on a fork like this. Bring a pot of water to a boil and drop in the gnocchi in batches. When they float to the top, remove with a slotted spoon.
** It's not a bad idea to boil some water and test a piece of dough  to make sure it holds together and does not need more flour before forming all of it.

To sear the gnocchi:
In a large pan, melt one tablespoon of butter over medium high heat. Add the gnocchi in batches and cook until they brown on each side. Remove gnocchi from pan.

Pumking Sauce: Add 4 tablespoons of butter to the pan. When the butter starts to brown, add 1 cup of Pumking, the sugar, and salt to taste. Simmer for about two minutes and remove from  heat.

Crispy Sage: Heat olive oil in a small pan over medium high heat. When oil is hot, place sage leaves in the pan in batches. Fry on each side for about 15 seconds, until they are crisp and appear to be sparkling. Place on a plate lined with paper towels and sprinkle with salt.





Pumking Soup with Crispy Sage


Woops! Didn't post anything in September. I've been overwhelmed with school work.

So I had a meeting last weekend with my research group and we all made fall themed foods for dinner. I decided to make this pumpkin soup. It's really easy to make and does not take long. I know this because two hours before the meeting I still didn't know what I was going to make and had not yet gone to the store to buy ingredients. I did however have some Southern Tier's Pumking on hand because I am obsessed and I stock up on it. I decided a soup would be easy and tasty.

I just used pumpkin puree and precooked squash. I would have used butternut but they were out at the store. They also only had one can of pumpkin puree. People go crazy for fall recipes. So from there it was really just a matter of combining everything and frying the sage leaves. It was also really convenient for taking to a gathering. It's always hard for me to think of stuff that you can make ahead of time and bring somewhere. With this, all you have to do is reheat the soup when you get there and drop in some sage leaves (which stay crispy for days).

The soup is creamy and pumpkiny and spicy and buttery. It's basically the same flavor theme as the Pumking gnocchi I keep meaning to post. They both have the crispy sage leaves, which really make a difference by adding texture, interesting flavor, and of course prettiness, and they both use my favorite pumpkin beer ever.

I always love cooking things with Pumking. Looks like this year I'll have a few recipes with it. Well it's October and it's my blog so I'm allowed to post as many Pumking recipes as I want, okay?

I was about to post this and I just found out that Brown Distributing of South Florida got named the 2012 Craft Beer Distributor of the Year at the Great American Beer Festival! So awesome and they 100% deserve it! Yay, congrats guys!


Ingredients:

Pumpkin soup:
  • 1 can pumpkin puree (15 oz)
  • 2 packages frozen squash, thawed (each 12 oz)
  • 1 can evaporated milk (12 oz)
  • 3 shallots, minced
  • 2 cloves garlic, minced
  • 4 tbsp butter
  • 3 tbsp sugar
  • 2 oz apple sauce (about 4 tablespoons)
  • 2 cups water
  • 2 cups Pumking
  • 3 tsp salt
  • 1 tsp cinnamon
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/2 cube chicken bouillon
Crispy sage
  • 20 sage leaves
  • olive oil
  • salt
Directions:

Melt 1 tablespoon of butter in a large pot over low heat. Add the minced shallots and garlic. Let simmer until softened. 

Add the squash, pumpkin puree, apple sauce, water, garlic powder, onion powder, 1 teaspoon salt, and 1 cup of beer. Bring to a boil and then reduce the heat. Let simmer for about 15 minutes. Stir in the remaining ingredients. Simmer for about 10 more minutes. Transfer to a blender and blend until smooth.

For the sage leaves: Heat olive oil in a small pan over medium high heat. When oil is hot, place sage leaves in the pan in batches. Fry on each side for about 15 seconds, until they are crisp and appear to be sparkling. Place on a plate lined with paper towels and sprinkle with salt.

Beer Stuffed Mushrooms



Mushroomssss ♥

I was looking through my fridge wondering which blog post dish I could recreate with the ingredients I had at home. I had these baby bella mushrooms so I was thinking of doing these stuffed mushrooms. However, I didn't have the blue cheese or mozzarella. (That is still one of my favorite dishes though!)  I looked through my available beers and found Smuttynose's Robust Porter. Perfect. I opened it up and after smelling it and taking a sip I decided these wouldn't just be a pairing. These were going to be beer stuffed mushrooms. 
Something about the body, maltiness, and slight sweetness in the beer reminded me of a grilled portabello mushroom. It just seemed like a great match.

So I chopped up the mushroom stems, some onion, and garlic and cooked them in the beer. I added some delicious grated parmesan cheese, thyme, and panko and baked them in the oven. 

Good stuff. Lovely pairing. Easy to make :)

Ingredients:
  • 8 oz baby bella mushrooms (aka cremini)
  • 1/2 cup panko bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 1 teaspoon minced garlic
  • 1/2 cup chopped onion
  • 1/4 cup porter
  • salt & pepper
  • 1 tablespoon butter
  • olive oil
Directions:
Remove the stems from the mushrooms. Finely chop the stems and onions (I used a food processor). Heat butter over medium heat in a pan. Add the chopped stems and onions. Let that cook for a few minutes until the onions are translucent. Add the beer and minced garlic. Let it  cook until the liquid reduces down a bit. Add garlic powder, Parmesan cheese, panko, salt, pepper, and thyme. Arrange mushroom caps on baking sheet. Drizzle the caps with olive oil. Using a small spoon, stuff the caps with beer mixture. Top with some extra Parmesan. Bake at 350 degrees for about 15 to 20 minutes.


Stuffed Zucchini Paired with Mama's Little Yella Pils


Eeek! Tomorrow's the first day of another semester of classes. I'm taking group counseling, psychopathology in counseling, and career development. Figured I'd get a few recipes in before I get too busy.

Cheers to a fresh start :)

Okay, so keeping with the recreating of my older dishes, here's stuffed zucchini based on this recipe from May 2010. This is a pairing so there is no beer in the actual dish. In my old post I paired the stuffed zucchini with Victory Prima Pils because although it has beef, I thought the zucchini made it a bright dish that deserved a light crisp pairing.

This time around I paired it with Mama's Little Yella Pils from Oskar Blues. I'm glad I listened to 2010 me because this pairing just made me happy. I guess it doesn't sound like it'd be that interesting, but for some reason that juicy zucchini and beef combo is wonderful. The bread crumbs also give it a great texture. And taking a sip of the refreshing yet flavorful pilsner just completes the experience.

And yay for beer in cans!

Ingredients:
  • 1 lb ground beef
  • 3 zucchini
  • 3 tbsp butter
  • 1 tsp garlic powder
  • 3/4 cup bread crumbs ( I actually used half regular bread crumbs and half panko because I ran out)
  • 1/2 cup chopped onion
  • 1/2 cup shredded mozzarella cheese, plus some for topping
  • 1 egg
  • olive oil
  • salt and pepper to taste
Directions:
Cut the zucchini into 1 inch pieces. Scoop out the top of each cylinder to create little bowls.

Heat some oil in a pan over medium high heat. Add the onions and ground beef and season with salt and pepper. Remove from heat once the ground beef is cooked through. Combine the beef with bread crumbs, cheese, egg, garlic powder, and butter.

Arrange the zucchini on a baking sheet. Drizzle with some olive oil and salt. Stuff each piece with the ground beef mixture. Top with some extra mozzarella cheese. Bake at 350 for about 20 minutes until the zucchini is tender.


Crispy Salmon with a Witbier Pan Sauce


Hello, whoever it is that reads my blog! For this post, I have recreated one of my earlier dishes. I plan on doing this with some of my favorite older dishes, especially ones that did not get a proper picture. I based this on my July 2010 recipe for salmon in a witbier sauce with a strawberry cucumber salad. I changed around a few things and most importantly, I made this version with crispy skin.


I used Unibroue's Blanche de Chambly for the pan sauce. It's a very straight forward sauce of basically beer, butter, and garlic. The witbier brings in it's flavors of yeast, spice, and citrus that meld beautifully with the butter and garlic. Pour that over your crispy, succulent salmon and you have a top-notch meal. The cucumber and strawberry salad with a touch of honey is a nice side to the salmon and is complemented well by the slight citrus notes in the beer.

This is the kind of simple yet delicious dish that, to me, reinforces beer as an ingredient.


Here's how I made it. Lots more to come soon ;)

P.S. I apologize for always using the same glassware for all my beers. It's my go to glass for some reason :)

Strawberry Cucumber Salad:
  • 1/2 cucumber, chopped 
  • 4 to 7 strawberries, chopped (about an equal amount as the cucumber)
  • 1/4 cup chopped red onion
  • 1 tablespoon honey
  • salt and cracked black pepper to taste
Just combine all the ingredients in a bowl. It's extra good if you let the flavors meld for a bit in the fridge.



Crispy Salmon:
  • salmon fillets
  • salt
  • cracked black pepper
  • olive oil
I made mine like Gordon Ramsay does here. Score the skin of the salmon. Sprinkle with plenty of salt and some pepper. Heat oil in a pan over medium high heat. When the oil starts to smoke, add the salmon with the skin side down. Let it cook for about 4 minutes. Flip and cook for about 3 more minutes. Remove from pan and make your sauce in the same pan.

Witbier Sauce:
  • witbier
  • butter
  • minced garlic
  • salt
Pour a few splashes of the beer into the pan you just cooked the salmon in. Add a teaspoon of minced garlic (I also threw some garlic in with the salmon when I cooked it) and some salt. Let it cook for about 4 minutes and remove from heat. Mix in a tablespoon or two of butter.

Beer Cheese Tuna Noodle Casserole



Hi! I made a tuna casserole with cheese, beer, and panko bread crumbs. I wasn't planning on making this a blog post (hence the not so great picture), but it was really yummy and easy so I wanted to share. I just used stuff I had around the house and added Terrapin Rye Pale Ale, which lent it's rye and hops for a zestier dish. This dish gives you everything you crave: creaminess, cheesiness, and crunchiness. Hope you're not on a diet :)

Ingredients:
  • 8 oz penne pasta
  • 1 5 oz can chunk light tuna, drained
  • 1/2 cup half & half
  • 1/2 cup Terrapin Rye Pale Ale
  • 1 cup shredded cheddar cheese
  • 1/4 cup panko bread crumbs
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1/2 tablespoon flour
  • 2 tablespoons butter
  • 1 tablespoon olive oil
Directions:
Bring a large pot of water to a boil and salt generously. Add the penne pasta to the water and cook for 11 minutes. Drain and place in a large casserole dish. Over low heat, melt the butter in a small pan and add the half and half. Let simmer for about 5 minutes. Remove from heat and whisk in flour. Return to heat and add the beer, garlic powder, and salt. Cook for another 5 minutes. Remove from heat and stir in cheddar cheese. Add this mixture and the tuna to the pasta and combine well. Top with panko bread crumbs and some extra cheese. Drizzle with olive oil. Bake at 450 for 15 minutes or until the panko starts to brown.

Brooklyn Sorachi Ace, Goat Cheese, Apple, & Thyme Tartlets


Hi guys! I'm writing this post to tell you about my experience on the By The Glass Show a few weeks ago and to share my recipe for apple and goat cheese tartlets.

So, on July 5th I was an in studio guest on the By The Glass show. By The Glass is a really cool radio show about adult beverages. They talk about all types of drinks: sake, rum, beer, wine, mead, you name it. And they have some really interesting guests. You can watch or listen live Thursdays at 6, or you can see old shows once they are uploaded.

This particular episode was especially awesome because Garrett Oliver called in. He is the brewmaster of the Brooklyn Brewery and he literally wrote the book on beer and food, The Brewmaster's Table. I even have a quote from his book on my "about me" section. Here it is again for you:
"And this is what real beer can do: it can make every single decent meal that you have an interesting and memorable flavor experience. It can be something that will light up your senses and make you actually want to pay attention to what's happening on your palate. Paying that little bit of attention, both to your food and to your beer, is the difference between having an 'OK' culinary life and having one filled with boundless riches of flavor. Learn a little bit about the amazing variety and complexity of flavor that traditional beer brings to the table and in return I promise you a better life."
More recently, he put together The Oxford Companion to Beer, covering almost everything you would ever want to know about beer. Garrett is pretty much as big as it gets in the beer world and is an amazing speaker. I was thrilled to get to be on the show when he called in.

Here is a picture from when I met him in person in 2010 after he spoke at a Total Wine event.


So here is a review of the beers we tasted and the dishes I made. All these dishes can be made ahead of time and served at room temperature.

First up, Brooklyn Lager. For this beer I made two kinds of bruschetta: one topped with  tomato and basil (recipe here), and one topped with marinated eggplant (recipe). Both were delicious and a big hit. I especially liked the eggplant and lager pairing. I've actually paired a similar eggplant dish with another beer we tasted that day, Sorachi Ace. So for this one, I changed some of the herbs that I used and it really complemented the lager. The caramel malts were a nice match to the toasted bread, garlic, and eggplant. The tomatoes were also delicious with the lager. The balsamic vinegar, basil, and tomato combo. Yum.



The second beer we tasted was Sorachi Ace. I love Sorachi Ace. I've used it as a pairing quite a few times before. It's citrusy, spicy, super interesting, and works well with a variety of dishes. (Once I paired it with crab cakes and it was delicious!) I decided to do both a sweet pairing and a savory pairing because I couldn't settle on just one thing. First I made a ceviche. It was a Peruvian style ceviche but with some pineapple and some other extra stuff added in. It was amazing with the beer. Both are so bright and citrusy, and the cilantro was just perfect with the beer!

Here are some quick instructions for the ceviche:

Chop up some white fish (such as Tilapia), shrimp, a red bell pepper, canned pineapple, a red onion, avocado, corn and lots of cilantro. Boil the shrimp until pink. Place all ingredients in a large bowl. Add the juice of about 8 limes, or enough to cover everything. Add some orange juice and the juice from the canned pineapples. Salt generously. Add garlic powder and a few teaspoons of aji amarillo paste. Leave in the refrigerator for at least one hour. It will taste amazing. If it doesn't, it probably needs more salt or more aji amarillo paste or both :)

Then, the main attraction of this post, the apple and goat cheese tartlets. These paired beautifully with the Sorachi Ace. I knew this beer was good with goat cheese so I wanted to use it in my dessert. I decided to cook the apples in the Sorachi Ace along with some sugar and spices. The thyme was lovely along with the goat cheese and puff pastry and beer. Not gonna lie, I think this was a flawless pairing. These flavors were just meant to be together, and bringing the Sorachi Ace in as an ingredient really brought it all together. Garrett Oliver actually has a recipe for a goat cheese and apple omelette on the Brooklyn Brewery website that he pairs with Sorachi Ace, which sounds amazing! 


And lastly, with the Brooklyn Black Chocolate Stout I did a take on my chocolate mousse with raspberries. Here's my recipe. Deep rich chocolate with a deep rich chocolatey stout. Can't go wrong, and the raspberries add an excellent contrast.

I had a lot of fun on the show, even though I was pretty nervous at first. The guys were really awesome and welcoming. Their next episode is this Thursday and is about craft beer cocktails, which is something I would actually love to start experimenting with.

You can watch the episode I was on here.

Below is the recipe for the goat cheese and apple tartlets! Enjoy :)

Brooklyn Sorachi Ace, Goat Cheese, Apple, & Thyme Tartlets

Ingredients:
  • 2 granny smith apples, chopped
  • 3 tablespoons butter
  • 1 cup Sorachi Ace
  • 1/2 cup white sugar
  • 1/4 cup light brown sugar
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1 sheet frozen puff pastry, thawed
  • 4 oz goat cheese
Directions:
Apples - Melt butter over low heat in a medium sauce pan. Add chopped apples to the pan. Let cook for 5 minutes. Add the beer, sugar, thyme, and spices. Simmer for 20 minutes.


Puff Pastry -Lay out the puff pastry sheet on a lightly floured surface. Using a cookie cutter or a small cup, cut out circles from the dough. Place them on a greased baking sheet (I used butter). Bake at 400 degrees for 15 minutes.


Assembly:
Once the puff pastry is cooked, take each one and just pull the bottom and top apart a little and it should separate easily. Then you can make a little sandwich. Place some goat cheese on the bottom half and top with some apples. Sprinkle with a little extra thyme and top with the other piece of puff pastry.


Cottage Pie with Dogfish Head Raison D'Etre


Okay guys, this is a good one. I know it's summer and this is kind of a wintery dish but I live in Florida so whether it's June or January the weather is the same outside. I have to be allowed to cook wintery dishes once in a while, especially when they are this good.

But winter is coming in Game of Thrones. Last night was the intense season finale of the show so I am making this post in honor of it. Although cottage pie is traditionally made with leftovers and might be considered a peasant's dish, I think any king or queen would be happy to have this at their table.

I decided to research Game of Thrones food and there is actually an official cookbook that was published a few days ago! It has recipes based on dishes mentioned throughout the books. And here is their blog. Really fun stuff!



The beer I chose -Raison D'Etre from Dogfish Head- totally made this pie. It's brewed with beet sugar, raisins, and Belgian style yeast. The aroma told me it would be perfect for a cottage pie. That's often when I decide what to make with beers. You can sit there and research beers and think about what technically goes with what, but when you smell a beer, that's when you can clearly see all the delicious possibilities in your mind.

I seriously recommend you make this. It's delicious.



Ingredients:
For the filling:
  • 1 pound ground beef 
  • 2 cups chopped red onion (about half a large onion)
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 1/2 cups frozen peas
  • 3 tablespoons vegetable oil
  • 1 tablespoon garlic powder
  • 1 1/2 tablespoons dried thyme
  • 1 teaspoon dried rosemary
  • 2 teaspoons Worcestershire sauce 
  • 2 teaspoons soy sauce
  • 3 tablespoons sugar
  • 1 beef bouillon cube
  • 12 oz bottle of beer
  • 2 tablespoons flour
  • salt & pepper to taste
For the potato topping:
  • 15 small red potatoes or 4 to 5 russet potatoes
  • 2 tablespoons butter
  • 1/3 cup evaporated milk
  • salt to taste
  • 1 egg

Directions:
In a large pot, heat the vegetable oil over medium heat. Add the vegetables and cook for about 8 minutes. Season with salt and pepper. Add the ground beef and cook until the meat is no longer pink. Add the garlic powder, rosemary, thyme, soy sauce, Worcestershire sauce, sugar, beef bouillon, and beer. Season well with salt and pepper. Lower heat and cook for 10 more minutes, stirring occasionally. Stir in the flour and cook over low heat for another 5 minutes.

Boil the potatoes in a large pot for about 30 minutes, until easily pierced with a fork. Peel the potatoes and mash them in a large bowl. Stir in the butter, milk, and salt.

Place the beef and vegetable filling in a baking pan, casserole dish, or ramekins. Top with the potato mixture. Beat the egg with a tablespoon of water to create an egg wash. Brush this over the top of the potatoes. Bake in a 400 degree oven for 30 minutes. Then broil for 4 minutes.