Add water to sauce pan with lid & bring to boil. Add the instant potatoes and stir. Shut burner off and add the sour cream, 1/4 cup Guinness Stout and Nebraska Star Beef® Signature® SPG or Salt + Pepper to taste. Consistency should be “spreadable but not loose” if too thick to spread, simply add a bit more Guinness Stout.
Dice lion tips into 1/2” cubes. Add tallow (or other fat) to cast iron skillet and heat. When heated, add loin tips and season to taste with Nebraska Star Beef® Signature® SPG or Salt + Pepper. Brown, but don’t cook completely through.
Add frozen mixed vegetables and ketchup, stir until mixture is boiling. Add flour and stir to thicken. The mixture will be very sticky at this point. Add approx. 1/2 cup Guinness Stout and stir. Bring to simmer and turn burner off. Consistency should be “stew like.”
Scoop dollops of mashed potatoes evenly across the top of the filling in the cast iron pan. Then, carefully spread the potatoes evenly until the entire top of the pan is covered. Bake for 45 min to 1 hour and 15 min at 350° F. Finish with a minute or two with broiler to brown the top of the potatoes.
Rest 15 minutes uncovered and serve!!
Recipe is super forgiving, add or subtract ingredients as desired and control consistency with Guinness or water. All alcohol is cooked out in the baking process, this dish is not “alcoholic” the beer is just there to add sweet flavor notes and help “marry” other flavors together.
Keyword beef, Comfort, diced sirloin, dinner, easy, family style, guinness, loin tips, st. patrick’s day