Wednesday, August 21, 2013

Recipe: Guinness Shephard's Pie

Guinness Shephards Pie is synonymous with Ireland.  A moreish pie made with lamb as the theory is that shephards are concered with sheep rather than cattle or any other type of meat.
Made with rich lamb mince and topped with a buttery potato mash, this dish is an absolute winner.

Guinness Shephard’s Pie
2 tablespoons of Olive Oil
Minced Lamb
1 Large Carrot (grated or cut up finely)
Half a cup of green peas (we prefer petit pois than garden peas)
1 Large Onion (finely chopped)
1 tablespoon of Thyme
1 tablespoon parsley
4 cloves of minced Garlic
Salt to taste
Pepper to taste
5 tablespoons Worcestershire Sauce
A small can of tomato Puree or about 3 tablespoons of tomato sauce
2 tablespoons of cake flour
50 ml of Guinness (can add more depending on your preference)

For the Mash:
About 4 large potatoes (deskinned and boiled till soft)
4 tablespoons of butter
5 to 8 tablespoons of milk
Salt to taste
Pepper to taste

1.    Pour the olive oil into a hot, large pan and add the lamb mince.  Once browned and broken into small pieces, add thyme, garlic and parsley. 
2.    Add the carrots, peas and onions.  Stir so it is evenly spread out in the pan.
3.    Leave for about 10 minutes to cook up or until the carrots and peas are soft. 
4.    Add the salt, pepper, Worcestershire sauce, tomato puree, flour and Guinness and allow to sweat for about 5 minutes.
5.    Taste and allow to cool once happy.

Mash preparation:
1.    Place the potatoes back into the pot used to boil them in or a medium mixing bowl.
2.    Mash the potatoes with the butter, milk, salt and pepper. 
3.    Add more milk if necessary until you receive a smooth silky consistency.

The assembly:
1.    Scoop the mince filling into a deep casserole dish and spoon the mash over the top.
2.    Our favorite is to enjoy it this way with soft mash, rather than baking it in the oven for the mash to develop a crust.
3.    If however you prefer it baked, simply spread the mash evenly on top of the mince filling and top with parmesan cheese.
4.    Bake for about 10 minutes or until the mash topping is slightly browned.
5.    Serve with a fresh summer salad and enjoy!

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