Happy St. Patrick’s Day, everyone! I had received two requests last month to make some Irish food and to put out a crab cake recipe...and look: wishes granted 2 posts in-a-row. So, if you’d like to see something, send me an e-mail and I’d be happy to oblige.
While most folks opt for corned beef and cabbage on this marvelous day, there are other options; like boxty, or colcannon, Irish stew, or what my go-to is: shepherd’s pie. This dish is savory and delicious; hearty, tasty, and soul warming. Irish comfort food.
Most folks here stateside like to use beef, but I opt for ground lamb. It’s shepherd’s pie, after all, not farmer’s pie! The slightly sweet and savory lamb gives the dish a nice kick in the trousers, but you can opt for beef, I guess. Leprechauns will haunt you in your dreams, though; so, totally your call. Anyway, go turn on some Irish tunes, pour yourself a proper Guinness, and make this lovely dinner tonight. Sláinte!
Shepherd’s Pie
Potato Topping
4 large russet potatoes
12 garlic cloves, peeled
1/2 cup sour cream
1/3 cup beef broth
4 tbsp butter, at room temperature
2 thinly sliced green onions
1/2 cup freshly grated Kerrygold or aged Irish cheddar
“Pie” Filling
6 slices of bacon
Yellow onion, diced
1 lb ground lamb
3 carrots, diced 1/2-inch
3/4 cup of frozen peas
3 garlic cloves, minced
2 tbsp tomato paste
1 tbsp flour
1 can of Guinness or other dark beer
1 scant tsp of minced fresh rosemary
1/2 cup beef broth
Peel and quarter your potatoes and throw them into a pot of water with the garlic cloves. Bring to a boil, cover and reduce the heat to medium and boil for about 20-40 minutes until the potatoes are knife tender. Drain and pour the contents into a large bowl and add in the sour cream, broth, and butter and mash until smooth. If you need more liquid, pour in some cream or more broth. Season with salt and pepper and stir in the sliced green onions. Reserve.
Meanwhile, slice your bacon into ¼-inch batons and, in a 12-inch pan, sauté over medium heat until crisped. Using a slotted spoon, transfer the bacon to a paper-towel lined plate.
Sauté the onions with a heavy pinch of salt in the rendered bacon fat. Once the onions have softened, toss in the carrots. When the onions are caramelized, increase the heat to medium-high and add in the ground lamb, breaking up the meat with a wooden spoon. Season with kosher salt and black pepper.
When the meat is no longer pink, stir in the garlic and frozen peas and cook until fragrant. Then, stir in the tomato paste until fully incorporated, followed by the flour and cook for a minute while stirring.
Pour in the beer and let it come to a boil, and using the wooden spoon, scrape the fond from the bottom of the skillet; let it cook for about 5 minutes until nearly evaporated.
Meanwhile, preheat the oven to 350 and lightly spray a 10-inch round casserole (or other 1.5 quart oven proof vessel) with cooking spray.
Once the beer has cooked down, add the rosemary and beef broth and let the mixture simmer, adjusting the heat down, if necessary. After a few minutes taste for any seasoning needs.
After the mixture has simmered for about 5 minutes and is thickened, but has a little bit of liquid left, carefully pour the contents into the casserole dish and even it out. Then, top with the mashed potatoes and smooth out the top ensuring the potato goes all the way to the edge creating a seal. Use a fork to scrape some lines into the top of the potato mix.
Place the casserole dish on a baking tray and place in the oven and cook for 40 minutes.
After 40 minutes, sprinkle on the cheese and cook for another 10 minutes. After that, turn on the broiler and continue cooking for about 5 minutes, monitoring the browning. It should looks something like this.
Remove from the oven and let sit for 5-10 minutes prior to serving. Garnish with some minced thyme or parsley.
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Copyright 2021, Brendan McCann, All Rights Reserved.
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