-Heat beer in a saucepan over medium heat; add (beef) bouillon cube. Cook and stir beer mixture until bouillon dissolves, about 5 minutes.
- Melt 1 tablespoon butter in a separate pan over medium-low heat. Whisk flour into butter until it thickens, about 1 minute.
-Stir beer mixture and Worcestershire sauce into flour mixture until gravy is smooth and thickened, 2 to 3 minutes. Stir gravy into meat mixture and simmer until mixture thickens, at least 5 minutes.
-Set top oven rack roughly 6 inches from the oven broiler and preheat the broiler. Grease a 9x12-inch baking dish.
- Pour (meat) mixture into the prepared baking dish.
-Spoon mashed potatoes over (meat) mixture, covering like a crust. Sprinkle cheddar cheese and paprika evenly over mashed potatoes.
-Broil in the preheated oven until the crust browns and the cheese is melted, 4 to 5 minutes.
-Cool for about 5 minutes before serving.
NOTES:
We thought the smoked paprika added little flavor to the original recipe.
We added liquid smoke to the meat and it gave it a nice smoky flavor.
Next time, we’ll reduce the amount of mashed potatoes to four cups. We thought the layer of potatoes was a little too thick. (But if you love mashed potatoes, five cups would work )
