Beer Braised Shepherd's Pie
Beer Braised Shepherd's Pie
- Author
- Chef Jill
- Prep Time
- 15 minutes
- Cook Time
- 50 minutes
- Servings
- 6-8
Ingredients
- 1 tbsp grapeseed, canola or avocado oil
- 2 lbs The Butcher Shoppe’s diced lamb or diced beef
- 2 large carrots, 1 inch dice
- 3 celery ribs, 1 inch dice
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 2 bay leaves
- 2 tbsp tomato paste
- 1 ½ cup stout beer
- 1 cup beef stock
- 1 tbsp cornstarch
- 1 tbsp water
- 1lb celeriac (celery root), peeled & cut into large cubes
- 2 lbs yukon gold potatoes, peeled & cut into large cubes
- ¼ cup butter
- Salt & pepper to taste
- 2 cups frozen mixed vegetables
Directions
- Set a large dutch oven or heavy bottom pot over medium-high heat. Add oil to the dutch oven.
- While the oil is heating, blot the diced lamb dry with paper towels and season with salt and pepper.
- Once the oil is hot, add diced lamb to the dutch oven and sear on each side for 2 minutes. You will likely have to do this in batches so you don’t crowd the pan. Transfer seared lamb to a plate and set aside.
- Add carrots, onion and celery to the dutch oven and cook for 4 minutes, until the vegetables start to soften. Season with salt and pepper and add the minced garlic, rosemary, thyme and bay leaves, cook for 2 minutes.
- Add the tomato paste and cook for another 2 minutes, stirring often. Add the stout to deglaze and scrape any browned bits off the bottom of the pot using a wooden spoon. Bring to a simmer and cook for 3 minutes.
- Stir in the beef stock and bring to a simmer once more. Reduce the heat to a very gentle simmer, cover and cook for 2 hrs, stirring occasionally.
- Meanwhile, prepare the celeriac/potato topping. Add cubed celeriac and potatoes to a large pot and cover with water by 3 inches. Bring to a boil and simmer until soft (approx 20 minutes). Drain the water from the pot, add butter, season with salt and pepper then mash until no lumps remain.
- Once the lamb is very soft, preheat the oven to 400F. Transfer the diced lamb to a large bowl using a slotted spoon, leaving the braising liquid in the dutch oven. Shred the lamb using two forks.
- Whisk together the cornstarch and water in a small bowl. Turn up the heat on the braising liquid and once boiling, whisk in the cornstarch slurry, cook for 2 minutes stirring constantly.
- Return the shredded lamb to the dutch oven with the thickened braising liquid, stir to combine and turn off the heat.
- Spoon lamb into the bottom of a 9x13 glass or ceramic casserole dish, spreading out evenly. Evenly sprinkle frozen vegetables on top of the lamb. Carefully spread the celeriac/potato mash on top of the vegetables and smooth out evenly. Place in the oven for 20-30 minutes until the sides are golden and bubbly.
- Allow to cool for 10 minutes, serve & enjoy!