Beer Braised Shepherd's Pie
- 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
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!