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Vegetable Beef Guinness Casserole Topped with Champ

This easy recipe for Vegetable Beef Guinness Casserole Topped with Champ features a hearty and rich stew-like filling with a buttery mashed potato topping. It’s perfect for St. Paddy’s Day or any day you want real-food comfort food, and the leftovers are even better!
Course Main Course
Cuisine Irish
Prep Time 20 minutes
Cook Time 40 minutes
Servings 5 servings
Calories 529kcal



  • 1 1/2 tablespoons olive oil
  • 1 pound 90% lean ground beef
  • 8 ounces cremini mushrooms quartered
  • 3 medium carrots chopped
  • 2 large stalks celery chopped
  • 2 medium parsnips chopped
  • 1 large onion chopped
  • 1 tablespoon minced fresh thyme
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 1 cup Guinness Stout see Note
  • 2 teaspoon Worcestershire sauce
  • 1 tablespoon arrowroot starch or cornstarch, dissolved in 1 tablespoon cold water


  • 1 1/2 pounds starchy potatoes such as Russet, peeled and cubed (about 3 medium-large)
  • 4 tablespoons unsalted butter
  • 1/2 cup half and half or milk
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 scallions white and green parts, thinly sliced, divided


  • Butter to grease the dish


For the Filling:

  • Add the oil to a large, deep skillet over medium-high to high heat. Once hot, add the beef, mushroom, carrot, celery, parsnip, onion, thyme, salt, black pepper, and bay leaf. Cover the skillet and cook 15 minutes, stirring occasionally.
  • Stir in the Guinness and Worcestershire and cook (uncovered) until the sauce is reduced and thickened, about 10 minutes, stirring frequently.
  • Stir in the cornstarch slurry during the last 1 minute of cooking.

For the Topping:

  • Meanwhile, make the mashed potato topping. To do so, add the potatoes to a medium pot along with enough water to cover them by 1 to 2 inches. Cover the pot and bring the potatoes up to a boil; once boiling, turn the heat down and crack the lid (so they don’t boil over), and cook until the potatoes are very tender, but not mushy, about 10 to 12 minutes. Drain well.
  • Mash the potatoes with the butter, and then stir in the half and half, salt, black pepper, and 2/3 of the scallion (reserving 1/3 for topping).

To Assemble and Bake the Casserole:

  • Preheat the oven to 450F. Grease a 2 1/2-quart casserole dish with butter.
  • Spread the filling into the bottom of the dish and spread the potatoes on top.
  • Bake until golden in places, about 10 minutes.
  • Sprinkle the reserved scallion on top and serve.


  • Guinness Substitute: If you don’t cook with beer, you can substitute non-alcoholic beer or beef stock.
  • Make Ahead: You can make this casserole up to three days ahead. To do so, make the filling and the topping, assemble the casserole, and bake it on the day you want to serve it.
  • Leftovers: Leftovers reheat exceptionally well even after it’s been baked, so this is a good one to pack up for hot lunches!


Calories: 529kcal | Carbohydrates: 49g | Protein: 25g | Fat: 26g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 966mg | Potassium: 1590mg | Fiber: 7g | Sugar: 8g | Vitamin A: 6768IU | Vitamin C: 28mg | Calcium: 132mg | Iron: 5mg