Samuel Adams Irish Red Shepards Pie with Shamrock Potatoes
- 2 pounds ground lamb
- 3 pounds Yukon Gold potatoes, peeled
- 2 cups frozen peas
- 2 cups frozen corn kernels
- 2 cups diced carrots, cooked
- 2 bottles Samuel Adams Irish Red
- 2 cups beef stock
- 1 yellow onion medium, diced small
- 2 tablespoons garlic, minced
- 1/2 cup flour
- 2 tablespoons tomato paste
- 1/2 cup butter, divided
- 1 cup milk
- 1 cup chives
- 1 cup parsley
- 1/8 teaspoon nutmeg
- Bring a 4-quart pot of salted water to a boil. Blanch chives and 1/2 cup parsley for 20 seconds, remove and shock in ice water. Puree in blender with 1/4 cup water until smooth and reserve for later use. If needed, add a little extra water to get things moving.
- Cook potatoes in salted water until tender.
- Melt 1/4 cup butter with milk.
- Mash potatoes in mixer or by hand until smooth, add milk & butter mixture, then season with nutmeg and salt.
- Preheat a large Dutch oven or pot over high heat. Brown the lamb and onions with the remaining 1/4 cup butter.
- Once the ground lamb is nicely browned, stir the garlic and tomato paste. After 30 seconds, stir in the flour, mixing well to incorporate and eliminate any lumps.
- Deglaze with the Samuel Adams Irish Red beer, boil for 30 seconds, and then add the beef stock. Simmer until thickened nicely, approximately 5 minutes on low heat, taste and re-season.
- Chop remaining parsley and fold into ground lamb mixture.
- In a separate bowl, combine frozen peas, corn kernels, and cooked carrots; season lightly with salt and pepper.
- Fold chive and parsley puree into mashed potatoes.
- To assemble the Shepard’s Pie, in a greased baking dish, first add the lamb mixture, and then top with the vegetables.
- Finally, top with mashed potatoes. Wrap dish in aluminum foil then bake in a 325F oven for 20-25 minutes or until piping hot.
Recipe: Foodista / CC BY
Photo: jules:stonesoup / CC BY