Shepherd's Pie

1/2 cup vegetable oil2 1/2 pounds ground beef (80 percent lean)1 1/2 teaspoons saltPinch black pepper1 cup Spanish onions 1/2 cup flour 3/4 cup Guinness 3/4 cup fresh tomatoes, diced1 1/2 cubes beef bouillon1 cup water1 cup frozen peas 1/2 teaspoon fresh rosemary, chopped 1/2 teaspoon fresh thyme, chopped3 cups mashed potatoesHeat oven to 350 degrees.Heat 1/4 cup oil in large skillet and brown the ground beef, seasoning with salt and pepper. Remove beef to a platter, drain and reserve drippings.Add remaining oil to pan and cook onions until soft. Add flour and mix well. Add Guinness and tomatoes and cook 10 minutes on medium heat until hot. Add bouillon cubes, drippings and water; stir well and bring to boil. Add ground beef, peas, rosemary and thyme. Pour into 9-inch deep-dish pie pan.Cover top with mashed potatoes and bake 30 minutes. If you like it more brown, put it under the broiler 20 seconds or so.Serves six.Chef Marcus Mooney, Muldoon's, Wheaton

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