Grammy McHops passed along this delightful Shepherd’s Pie recipe from that irrepressible, unbridled fountain of joie de vivre, Rachel Ray. While the Aleheads neither condemn nor condone Ms. Ray as a celebrity chef, she is easily the best recipe source out of any of the Food Network personalities (at least as far as Wifey McHops and I are concerned…though Paula Deen certainly has her moments).
The novelty of this recipe lies in the sweet potato topping which, of course, is far superior to the often bland whipped white potatoes you generally find on the dish. For whatever reason, Ms. Ray has labeled the dark beer addition to the recipe as “optional”. Obviously this makes no sense since you can’t have a Shepherd’s Pie without some suds (both in the dish and on the side). This isn’t a query of Conundrum-esque nature, but I’m curious as to which dark beer Alehead Nation thinks would incorporate best into this fine recipe. Personally, I’d go with the Sam Smith’s Oatmeal Stout…one of the greatest session brews of all time. Any other suggestions?
One last alteration for those making this at home…consider subbing out the ground sirloin for lamb. It’s a damn Shepherd’s Pie, after all. A big tip of the mug to Grammy for sending this one along!