Irish Sheppard's Pie
St. Patrick's Day is coming soon, and who doesn't want some an-bhlasta bain or delicious cuisines for their green day celebrations! This will be sure to fill your guests tummy's with happiness and sonas!
- Meat and Vegetables:
- 1 lb. ground lamb
- 1 lg. sweet onion, diced
- 5 cloves garlic, minced
- 3 Tbsp. butter, unsalted
- 3 Tbsp. all purpose flour
- 1 C. Guinness Stout
- ½ C. red wine
- 1 C. beef broth
- 2 Tbsp. Worcestershire sauce
- 1 tsp. rosemary
- 1 C.frozen peas
- 2 carrots, chopped
- salt and pepper to taste
- Potato Topping:
- 3 Lg. russet potatoes, skinned and diced
- 1 C. Whipping Cream
- 20 oz. Aged Reserve Kerry Gold Cheddar
- 8 Tbsp. (1 stick) Kerry Gold unsalted butter
- 1 Tbsp. chopped chives
- Salt to taste
- Start by boiling your potatoes, for about 15 minutes, or until tender.
- While the potatoes are boiling, start prepping the veggies and place in a mixing bowl.
- In a large skillet, place your ground lamb, and cook on medium until most of the meat is browned and drain excess oil.
- Add in the vegetables and butter and saute. sprinkle in the flour while mixing to thicken the meat mixture.
- Deglaze the pan by adding the wine, Guinness and broth and scraping the bottom of the pan.
- Add in the Worcestershire sauce and rosemary and salt/pepper to taste. Stir and simmer on low for 15 minutes to thicken the meat mixture. Prepare the potatoes while the meat mixture simmers.
- Drain potatoes and place back into the pot, Add butter, cream, chives and salt. Mash and mix with a potato creamer until smooth (you can use a hand mixer for creamier potatoes) and fold in the grated cheddar cheese, mixing evenly.
- Spoon 1½ cups of meat mixture into 6 individual 2 cup crocks or a 9" x 13" pan and fill the remainder with the potato topping. Bake in the oven for 350°F
- I like to turn on my broil and brown top an little more