1 tablespoon vegetable oil
1 carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 teaspoon minced fresh rosemary, plus more for the top
1 pound ground beef
1 cup Guinness
1/3 cup Red Duck Smoked Applewood Molasses BBQ Sauce
1 cup frozen corn kernels
3/4 lbs russet potatoes, peeled (about 1 large, cut into thirds)
3/4 lbs Yukon Gold potatoes, peeled (about 3 small-medium)
6 tablespoons butter
1/3 cup milk
1 egg, beaten
1/3 cup shredded sharp Irish cheddar
Kosher salt to taste


Preheat oven to 375 degrees Fahrenheit. In a large pot, boil the potatoes in salted water until fork-tender, about 20 minutes.

Meanwhile, in a large pan, heat up the oil over medium-high heat and add carrot. Saute for a couple of minutes, stirring frequently, until it's starting to get tender, then add onion, garlic, rosemary, and beef. Cook until the meat is browned, 10 minutes or so.

Drain fat from the pan (we like to use a colander, then quickly toss contents back into the pan), and add the Guinness, Red Duck Smoked Applewood Molasses BBQ Sauce, and corn. Lower heat to medium and simmer until liquid is mostly gone, about 12 minutes. Season mixture to taste with salt, then spoon it into the bottom of a 9-inch pie dish.

When the potatoes are done, mash them with the butter and milk, and season to taste with salt. Spread potatoes over the top of the meat mixture, brush with beaten egg, and top with cheddar and some additional chopped rosemary. Bake until golden brown, about 30 minutes or so.

Serve immediately. Serves 4-6; adapted from Epicurious.