Goose Island Shepherd’s Pie

20130403-205022.jpg
It turns out that Goose Island Honker’s Ale makes for a pretty great shepherd’s pie.

About these ads

About Scott

occasionally-bearded teacher/musician/cook
This entry was posted in general, lamb and tagged , , . Bookmark the permalink.

2 Responses to Goose Island Shepherd’s Pie

  1. Eric says:

    Two of my favorite things. I know you don’t usually believe in them, but do you have a recipe to share?

  2. Scott says:

    Sure! First, if you don’t have leftover mashed potatoes, start them. Then: onion, carrot, and celery in the pan to soften (in olive oil and a little leftover lamb fat), plus curry powder, coriander, salt and pepper. Mix in a tablespoon or so of flour to coat the vegetables, then throw in as much leftover lamb as you want to use, plus whatever fat is still sticking to the pieces. Up to you if you want to add in more if it looks dry. Scrape the brown bits up off the bottom of the pan, and once it looks nice and toasty, add in about a half bottle of beer. Go a little bit at a time, but it should thicken because of the flour. Before it’s totally thick, throw in a handful of peas (leftover or frozen; whatever), and just warm them up. A handful of parsley is also nice. Put that in a casserole, top with mashed potatoes, and blast it all in a really hot oven. If everything’s hot when you get it into the casserole you could just put it under the broiler. I eyeballed this all, tasted as I went, and it came together in about 45 minutes, start to finish.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s