About the Recipe
Guinness Beef Stew (see recipe)
For the Mashies Topping
2.5 pounds Yukon gold potatoes, peeled and cut into chunks
1 stick salted butter, at room temperature
4-ounce cream cheese, at room temperature
1/2 cup heavy cream
1/2 tablespoon horseradish cream (see Guinness Beef Stew recipe for Horseradish Cream: 1 teaspoon lemon juice, plus more to taste, 3/4 cup sour cream, 3 tablespoons jarred horseradish, 1/4 cup minced scallions or chives)
1/2 teaspoon each garlic powder, onion powder, ground thyme
1/2 teaspoon kosher salt
1 teaspoon freshly ground black pepper 1/4 cup finely chopped fresh parsley ½ cup (or more) grated white cheddar cheese
First, prepare the Guinness Beef Stew Recipe.
Bring a pot of water to a simmer, add the potatoes, continue to boil until potato chunks are fork-tender, 20ish minutes. Drain the potatoes, pat dry, and mashed potatoes over low heat to dry out a bit. Remove from heat add the butter, cream cheese, heavy cream, horseradish cream, seasoned salt, kosher salt and pepper. Mash to combine. Mix in the chopped parsley and cheese.
Preheat the oven to 375 °F. Put the Guinness Beef Stew in a 10-inch skillet or baking dish. Spoon and spread the Mashies over the top. Bake until the top is golden brown, 40 to 45 minutes.
Note: if the stew is too thick, add a little water or stock before putting in the baking pan.