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Ingredients Jump to Instructions ↓

  1. Ski Country Shepherd's Pie dark beer lamb Stew Ingredients:

  2. 2 pounds American lamb , 1/2-inch dice

  3. 1 tablespoons vegetable oil or olive oil

  4. 11/2 large carrots , diced

  5. 1/4 large bunch celery , chopped

  6. 1 pounds pearl onions , whole

  7. 3 cups dark beer

  8. 1/2 cup tomato paste

  9. 5 cups lamb stock

  10. 6 1/2 cups chicken stock

  11. 21/2 tablespoons fresh rosemary , chopped

  12. 1/8 cup fresh thyme , chopped

  13. 1 1/2 tablespoons granulated sugar

  14. Ski Country Shepherd's Pie Colorado Ranch potatoes Ingredients:

  15. 3 yukon gold potatoes , rinsed, drained, shredded

  16. 4 ounces sharp cheddar cheese , shredded

  17. 21/2 ounces cream of chicken soup

  18. 2 ounces creme fraiche

  19. salt and pepper to taste

  20. corn flakes as needed

  21. 21/2 ounces butter

Instructions Jump to Ingredients ↑

  1. For the Lamb:

  2. In large pan, heat the oil over medium-high heat.

  3. Add the lamb and brown, stirring occasionally.

  4. Remove lamb and drain.

  5. Add the carrots, celery and onions to the pan; sauté until onions are translucent.

  6. Deglaze the pan with the dark beer.

  7. Stir in the tomato paste, bring to a slow boil.

  8. Add the lamb stock, chicken stock, rosemary, thyme, salt, pepper and sugar.

  9. Reduce the heat and simmer, reducing liquid by one-third.

  10. For potatoes:

  11. In bowl mix the potatoes with the cheese, soup, crème fraiche, salt and pepper.

  12. Spread into a 2" hotel half pan or casserole dish.

  13. Cover with layer of corn flakes and dot with butter.

  14. Bake 35 to 45 minutes at 325ºF.

  15. Cool or reserve warm if using immediately.

  16. To assemble the Shepherd's Pie:

  17. Heat stew to desired temperature, place in oven-proof bowl.

  18. Cut portion of potatoes to cover dish and place over stew. Put back in oven or place under broiler to warm.

  19. Serve when ready.

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