Saint Patrick’s Day Special: Irish Shepherd’s Pie
Shepherd’s Pie is what the Irish traditionally feasted over to celebrate the Saint Patrick’s Day. Prepare this with beef and you will make a Cottage Pie instead. The cheese forms a golden crust on the top that quite admittedly fits it for a king too, which is contrary to its modest name. I include a lavish dose of crushed red chili make it spicier but the moderate levels given in the recipe are generally enough.
Cooking time: 4-5 hours
- ¼ cup olive oil
- 6 lb. boneless lamb chuck, cut into cubes
- 1 lb. mushrooms, small
- 1 large onion, cut into cubes
- 5 garlic cloves, minced
- 5 tablespoons all-purpose flour
- 2 cup beef stock
- Salt and pepper, to taste
- 2 lb. carrots, cut into cubes
- 1 1/2 cup peas
- 6 cups potatoes cut into small chunks
- 1/2 cup grated cheddar cheese
- 1 bouquet garni
- Heat little oil in a skillet. Saute meat over high heat for around ten minutes till excess water evaporates.
- Layer the potatoes at the bottom of the slow cooker insert.
- Transfer the meat, onions, carrots, stock, mushrooms, peas and the seasonings into the slow cooker over the potatoes. Then layer potatoes chunks over the top.
- Cover and cook over high heat for 4 hours till the beef is tender.
- Sprinkle cheese over the pie. Cover and cook on low heat for 10 minute till the cheese melts and turns golden.
- Remove the bouquet garni as you serve.
Categories: beef stock cube, Black Pepper, bouquet garni, Carrot, Cheese, Flour, Garlic, Hot, Irish, Lamb, Main Dish, Mushrooms, Olive Oil, Onion, Peas, Potato, Saint Patrick’s Day, Salt