Goose Island Shepherd’s Pie

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


About Scott

occasionally-bearded teacher/musician/cook
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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.

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