Guinness and Wild Mushroom Cottage Pie

Ingredients

• 1 pound extra lean ground beef ground beef
• 1 tbsp extra virgin olive oil
• 2 cups small, quartered button mushrooms
• 1 cup diced tart apple (like granny smith)
• 1 pkg. dried wild mushrooms (app 1/4 cup)
• 1 cup frozen peas
• 2 Tbsp cornstarch
• 1 tsp garlic powder
• 1/2 tsp kosher salt
• 1/2 tsp paprika
• 1/2 tsp thyme
• 1/2 tsp black pepper
• 1/2 tsp onion powder
• 2 cups beef stock
• 1/2 cup Guinness
• 1 tbsp Worcestershire sauce

Directions

1. Grind the dried mushroom to a fine powder in a coffee grinder or food processor.
2. Remove powdered mushrooms to a bowl and add cornstarch, garlic powder, paprika, dried thyme, onion powder, salt and black pepper and stir until well blended.
3. Quarter the button mushrooms and saute in olive oil over medium high heat. When they begin to release their water, add the diced apple and continue to saute until everything is luxurious and golden. Set aside and put a cup of frozen peas on to boil. 
4. Saute a pound of ground beef over medium high heat until golden brown and cooked through. Add the mushroom and apple mixture, the ground mushrooms and seasonings, a half cup of Guiness and 2 cups of beef stock bringing to the boil as the gravy thickens. Finish is off with a tablespoon of worcester sauce and the cooked green peas. 
5. Pour the mixture into a prepared greased casserole dish. 
6. Saute 2 cups of fresh chopped kale in extra virgin olive oil until tender crisp and set aside. 
7. Drain and mash 6 russett potatoes that have been boiled until tender.
8. Add milk and butter that have been warmed for one minute in the microwave and continue to mash. Add about a teaspoon of salt to taste and then fold in the vibrant green sauteed kale.
9. Spread over the filling and bake in a preheated 350 oven for 40 minutes.
10. Let rest at least 20 minutes before slicing.