Stout and anchovy paste give this Shepherd's Pie and amazingly savory gravy. For a low carb version, use your favorite mashed cauliflower recipe in place of the potatoes and thicken with coconut flour.
In a 12" oven safe skillet, brown ground beef and onions on medium high. Allow all liquid to evaporate so that juices start to brown in the pan. Quickly stir in garlic and dry spices for filling. Stir for 30-60 seconds until you can smell the garlic and spices.
Add one stout to deglaze the pan. Scrape the brown bits off the bottom and stir in. Continue cooking until almost all liquid is evaporated.
Sprinkle dry mixture with flour and stir in to start flour cooking. Stir in beef stock, tomato paste and anchovy paste. Continue cooking over medium heat until gravy forms and thickens a bit. Season to taste.
Remove from heat and stir in frozen peas. Use a rubber scraper to smooth the filling down and scrape the sides of the pan clean above the filling line. Set aside to cool.
Peel and cut potatoes into 1/2" cubes. Place in steamer basket in pressure cooker and add water to bottom of steamer. Cook on high pressure for 3 minutes with quick release.
Remove potatoes from steamer and place in a bowl with butter and other ingredients. Season to taste and set aside to cool.
Preheat oven to 400F.
Dollop mashed potatoes to distribute evenly over meat mixture. Using a fork, make a cross hatch pattern in the potatoes to encourage browning.
Bake in preheated oven for 30 minutes until brown and bubbly.
Servings 0