- 2 Pounds ground lamb
- 3 Pounds Yukon Gold potatoes, peeled
- 2 Cups frozen peas
- 2 Cups frozen corn kernels
- 2 Cups diced carrots, cooked
- 2 bottles Samuel Adams Irish Red
- 2 Cups beef stock
- 1 yellow onion, diced small
- 2 Tablespoons minced garlic
- 1/2 Cup flour
- 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 the chives and ½ cup parsley for 20 seconds, remove, and shock in ice water. Purée in blender with ¼ cup water until smooth and reserve for later use. If needed, add a little extra water to get things moving.
Cook the potatoes in salted water until tender.
Melt ¼ cup of the butter with the milk.
Mash the potatoes in mixer or by hand until smooth, add the milk and 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 ¼ cup of 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 the remaining parsley and fold into the ground lamb mixture.
In a separate bowl, combine the frozen peas, corn kernels, and cooked carrots; season lightly with salt and pepper.
Fold in the chive and parsley purée into mashed potatoes.
Preheat the oven to 325 degrees.
To assemble the Shepard’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 for 20-25 minutes or until piping hot. Carefully remove from the oven and enjoy!