2 tablespoons butter
1 medium sized onion, sliced thin
2 tablespoons flour
1 cup Guinness
Salt & pepper to taste
Shepherd’s Pie Cups-
2 whole large potatoes
1 cup whole milk
1 pound lean ground beef
⅓ cup chopped carrots
⅓ cup sweet peas
2 cans (8 oz) refrigerated crescent dough sheet
In a small pot, heat butter over medium high heat. Add sliced onions and cook until slightly brown and fragrant, 5-10 minutes. Sprinkle with flour and allow to cook 2-3 minutes. Add stout and scrape bottom of pan to deglaze.
Heat oven to 375°F. Lightly spray 12 standard muffin cups with non-stick cooking spray.
Peel and quarter potatoes and boil in salted water until tender (about 15 minutes).
While the potatoes cook, heat olive oil in a large non-stick skillet over medium-high heat. Add ground beef and cook until browned, occasionally using a spoon to break up the meat.
Add vegetables to skillet and cook 2-3 minutes until heated through. Taste for seasoning and add salt or pepper as necessary. Add Guinness gravy and mix together.
Unroll crescent dough on lightly floured work surface. Press dough into a 12×9-inch rectangle, and cut into 12 evenly sized squares. Place one square of dough in each muffin cup, gently pressing dough into bottom and up sides of cup.
Drain and mash potatoes, adding cream as needed and seasoning with salt and pepper to taste.
Fill each dough cup with 1-2 tablespoons of beef filling then top with a spoonful of mashed potatoes. Bake 15-20 minutes until dough is golden brown. Cool 5 minutes before serving.