Guinness Shepherd’s Pie

In a slow cooker place stew meat, onion, garlic, carrots, celery, beef broth, bay leaf and rosemary. Cover and cook on low 6-8 hours.

When it’s almost done, preheat oven to 425 F.

Using a ladle remove liquid from slow cooker and pour into a sauce pan. Add the beer and simmer for 10 minutes. Whisk cornstarch into 1 tablespoon of water until combined. Then pour this into the saucepan. Simmer until thickened about 5-10 minutes longer.

Place the bottom layer of crust in a pie dish. Spoon meat and vegetables onto the crust being sure to remove the bay leaf and rosemary. Pour the thickened gravy over the top of the meat. Lay the top layer of crust on top of the filling and use your fingers to crimp the two crusts together. Use a sharp knife to carefully cut a few slits in the top crust. Bake 35-40 minutes or until pie crust is golden brown. Remove it from the oven and let it rest 5-10 minutes and serve.