Cut potatoes into thick fries (about 1/2"–3/4" thick). Rinse cut fries under cold water until water runs clear to remove excess starch. Pat completely dry with clean kitchen towels or paper towels.

par-cook (optional oven method)

Toss dried fries with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Spread in a single layer on a baking sheet and bake at 425°F (220°C) for 12–15 minutes until slightly softened and starting to brown. Finish in fryer or skillet for crispness. (If deep-frying only, skip this step.)

fry until crisp

Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry potatoes in batches for 4–6 minutes until golden brown and crisp. Drain on paper towels and immediately season with a pinch of kosher salt. Keep warm in a single layer on a baking sheet in a 200°F oven while assembling other components.

Shepherd's pie beef mix

sauté aromatics

Heat 1 teaspoon olive oil and 1 tablespoon butter in a skillet over medium heat. Add the diced onion and carrot and cook 5–7 minutes until softened and translucent. Add minced garlic and cook 30 seconds until fragrant.

brown beef

Increase heat to medium-high and add ground beef. Break up with a spoon and brown until no longer pink, about 6–8 minutes. Drain excess fat if there is more than 1 tablespoon.

build sauce

Stir in tomato paste and cook 1 minute. Sprinkle flour over mixture and stir to combine. Add Worcestershire sauce and beef stock, stirring to deglaze the pan and thicken slightly. Reduce heat to medium-low and simmer 3–4 minutes until saucy.

finish mix

Stir in thawed peas, adjust seasoning with 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust. Keep warm until plating.

Beer cheese

warm beer

In a small saucepan over low heat, warm the beer (lager/ale) until just steaming — do not boil.

melt cheese

Reduce heat to low. Whisk in cream cheese until smooth, then gradually add shredded cheddar, stirring constantly until melted and smooth. If sauce seems thin, mix 1/2 teaspoon cornstarch with 1 teaspoon cold beer and stir in; cook 1–2 minutes to thicken. Season with Dijon, garlic powder and 1/4 teaspoon salt. Keep warm on the lowest heat, stirring occasionally to prevent separation.

Guinness balsamic glaze

reduce glaze

Combine Guinness, balsamic vinegar and brown sugar in a small saucepan over medium heat. Bring to a simmer and reduce until syrupy and coats the back of a spoon, about 12–15 minutes. Whisk in 1 teaspoon butter and a pinch (1/8 tsp) of salt at the end for shine. Let cool slightly; glaze will thicken as it cools.

Assembly & Finish

plate fries

Arrange a generous pile of hot fries on a large shareable platter or individual plates.

top with shepherd's mix

Spoon the warm shepherd's pie beef mix evenly over the fries, using the juices to moisten but not soak the fries.

add beer cheese

Drizzle or spoon the warm beer cheese over the fries and beef mixture, covering evenly. Use more or less to taste.

glaze and garnish

Lightly drizzle the Guinness balsamic glaze over the topped fries. Dollop sour cream in 3–4 spots or pipe decoratively. Sprinkle grated Parmesan and chopped parsley evenly, and finish with a light dusting of smoked paprika if using.

serve

Serve immediately while fries and sauces are hot. Provide extra napkins and a small spoon or spatula for sharing.