Shepard’s Pie

  • 2 Tbsp unsalted butter
  • 1 large onion, chopped fine
  • 2 medium carrots, peeled and chopped fine
  • 1 ½ pounds ground beef
  • 1 ½ lbs steak trimmings and tip
  • TT Salt & pepper
  • 1 Tbsp tomato paste
  • 5 Tbsp unbleached all-purpose flour
  • Beef Stock
  • 1 cup dry, dark stout (like Guinness)
  • 2 tsp minced fresh thyme leaves
  • 1 cup frozen peas


  • russet potatoes, peeled and cut into 2-inch pieces
  • table salt
  • salted butter, melted
  • milk, warmed
  • ground black pepper

Melt butter in large skillet over medium-high head. Add onion, carrots, and a pinch of salt. Cook, stirring frequently, until the veggies are starting to brown on the edges, about seven minutes. Remove to small bowl and set aside. Add the ground beef to pan along with salt and pepper, breaking up with a wooden spoon as you cook. Cook until completely browned on all sides. Drain as much grease from the beef as you can. Return veggies to the pan along with the beef. Add the tomato paste, as well as the flour to the pan, tossing with the beef and veggies to coat completely. Cook over medium-heat for about two minutes to brown the tomato paste and flour—this really helps develop flavor for the sauce. Slowly pour in the dry stout, as well as the beef stock. Reduce heat to low and cook until liquids thicken and start to bubble. Carefully stir in the thyme and peas. Stir to combine. Season to taste with salt and pepper. To make the potato topping, warm milk and butter. Add warm mixture to the cooked potatoes and use a potato masher to mash the potatoes until smooth. Season to taste with salt and pepper. Spread the mashed potatoes evenly over the gravy in the dish or cast-iron skillet. Carefully place the skillet in the oven and bake until potatoes are browned, and gravy is bubbly.

St. Louis Style Ribs

  • 2 onions, sliced
  • 6 pack of beer (lager)
  • Dry Rub
  • Water
  • St. Louis Style Ribs
  • BBQ sauce

Take ribs and generously apply dry rub. Let sit for at least 2 hours. In a roasting pan, scatter sliced onions, then lay ribs over top. Add beer, then fill with water so half of the racks of ribs are submerged. Braise at 350* until you can remove a bone, cleanly. Remove from braising liquid and allow to cool. When ready to serve, reheat on grill, basting with BBQ until desired doneness.