Created by Chef David Burke.
- 2 Pounds ground lamb
- 1 yellow onion medium, diced small
- 2 Tablespoons garlic, minced
- 1/2 Cup flour
- 2 Cups beef stock
- 2 Cups diced carrots, cooked
- 3 Pounds Yukon Gold potatoes, peeled
- 2 Cups frozen peas
- 2 Cups frozen corn kernels
- 2 bottles Samuel Adams Irish Red
- 2 Tablespoons tomato paste
- 1/2 Cup butter, divided
- 1 Cup milk
- 1 Cup chives
- 1 Cup parsley
- 1/8 Teaspoon nutmeg
Bring a 4-quart pot of salted water to a boil. Blanch chives and 1/2 cup parsley for 20 seconds, remove and shock in ice water. Purée in blender with 1/4 cup water until smooth and reserve for later use. If needed, add a little extra water to get things moving.
Cook potatoes in salted water until tender.
Melt 1/4 cup butter with milk.
Mash potatoes in mixer or by hand until smooth, add milk & 1/4 cup of butter mixture, then season with nutmeg and salt.
Preheat a large Dutch oven or pot over high heat. Brown the lamb and onions with the remaining 1/4 cup butter.
Once the ground lamb is nicely browned, stir the garlic and tomato paste. After 30 seconds, stir in the flour, mixing well to incorporate and eliminate any lumps.
Deglaze with the Samuel Adams Irish Red beer, boil for 30 seconds, and then add the beef stock. Simmer until thickened nicely, approximately 5 minutes on low heat, taste and re-season.
Chop remaining parsley and fold into ground lamb mixture.
In a separate bowl, combine frozen peas, corn kernels, and cooked carrots; season lightly with salt and pepper.
Fold chive and parsley puree into mashed potatoes.
To assemble the Shepherd’s Pie, in a greased baking dish, first add the lamb mixture, and then top with the vegetables.
Finally, top with mashed potatoes. Wrap dish in aluminum foil then bake in a 325 degree F oven for 20-25 minutes or until piping hot. Carefully remove from the oven and enjoy!