Samuel Adams Irish Red Shepherd's Pie with Shamrock Potatoes

Samuel Adams Irish Red Shepherd's Pie with Shamrock Potatoes
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For your St. Patrick’s Day fix of meat and potatoes, Samuel Adams Irish Red Shepherd’s Pie with Shamrock Potatoes, created by chef David Burke.

6
Servings
970
Calories Per Serving
Deliver Ingredients

Notes

Created by Chef David Burke. 

Ingredients

  • 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

Directions

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!

Nutritional Facts

Total Fat
33g
47%
Sugar
12g
13%
Saturated Fat
11g
46%
Cholesterol
199mg
66%
Carbohydrate, by difference
88g
68%
Protein
93g
100%
Vitamin A, RAE
1191µg
100%
Vitamin B-12
4µg
100%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
316mg
100%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
463mg
46%
Choline, total
47mg
11%
Copper, Cu
1mg
0%
Fiber, total dietary
27g
100%
Folate, total
193µg
48%
Iron, Fe
31mg
100%
Magnesium, Mg
425mg
100%
Manganese, Mn
1mg
56%
Niacin
19mg
100%
Pantothenic acid
3mg
60%
Phosphorus, P
924mg
100%
Riboflavin
2mg
100%
Selenium, Se
43µg
78%
Sodium, Na
1179mg
79%
Thiamin
1mg
91%
Water
300g
11%
Zinc, Zn
16mg
100%

Irish Shopping Tip

Look to specialty stores or the ethnic aisle of your supermarket to find exotic ingredients.

Irish Cooking Tip

Try to avoid repetition of similar foods and flavors - aim for variety in textures, colors, and cooking methods.