This Guinness Cottage Pie is the perfect way to celebrate St. Patrick’s Day this year!

Beef and vegetables slow simmered in a savory Guinness broth to perfection and then topped with olive oil mashed potatoes and baked…it’s the ultimate comfort food for a cold night!

Shepherd’s pie is traditionally made with ground lamb while Cottage Pie is made with ground beef, while both are equally delicious in their own way I’ve kicked it up a notch or two with the addition of stout to deepen the flavors….and it’s delicious!

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How do you celebrate St. Patrick’s Day? This year try my Beef and Guinness Stew that is hearty, delicious, and satisfyingly savory!

Personally, I like to make some sort of tasty dish reminiscent of either Irish traditions or some sort of Irish ingredients…

Sometimes I’ll do just pops of green colors in a dish…but this year I decided to make this delicious stew with Guinness in the broth and it turned out amazing! Guinness is a favorite of my husband’s, and I love the depth of flavor it gives to a dish when cooking with it.

Just beware of adding salt to any dish made with Guinness because as it cooks it becomes salty. So make sure to taste to adjust the salt to your liking near the end of cooking. I don’t add any additional salt into the stew besides salting the meat when browning.

Irish soda bread, mashed potatoes, and even French bread all go really well paired with this dish.

Yes, it takes a little bit of extra time to make but the slow braising makes for a much more tender stew and is so worth it!!

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The perfect cold-weather sandwich has arrived. Enter the cider-braised pot roast patty melt…chuck roast slow-cooked to perfection in a hard cider broth, chopped into a hash, and piled high on grilled sourdough bread. It’s crispy, cheesy, and full of fall flavors!

Just in time for your Halloween dinner too…and the best part is you can make the slow-cooked pot roast the night before and just warm it up to make the sandwiches. The pot roast becomes more flavorful overnight sitting in the cider broth. It’s autumn between two slices of bread.

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Autumn has arrived and I have been craving everything apple cider this year! I was inspired to create this dish with hard apple cider and give a fall twist after visiting my local orchard…and it was amazing!!

It’s been rainy and cold this week so something warm and hearty was definitely what was needed. After taking a trip for some cider donuts at the orchard I knew I had to make this dish…several times actually lol. The hard cider gives it just a hint of extra flavor and the added sweet potatoes really brought an extra level of autumn to the dish. And bonus, the leftovers get even better as they marinate in the flavors overnight and they make great sandwiches the next day!!! A recipe for a leftover pot roast sandwich is coming soon. 🙂 Stay tuned!!

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If you’re looking for an easy meal to make for St. Patrick’s day, this is it! Tender and slow-cooked to perfection in a Guinness broth, this pot roast hits all the right flavors for Paddy’s day…and the peas and celery bring a bit of green.

Boozy and green, this dish hits all the festive vibes while being a super easy throw in the slow cooker and forget it meal you will want to make all year round.

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Do you have a special occasion and you want to make a special dinner? Or just tired of the same old recipes? Try my coffee-rubbed filet with a cabernet reduction…it’s a juicy, tender, melt in your mouth steak with a flavorful punch that won’t disappoint! I’m drooling right now even writing about it. lol

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