Iron Skillet Shepard's Pie

 

We love celebrating St. Patrick's Day and this recipe is apart of our yearly tradition. However, we enjoy this recipe year around too!!

Let's start out by peeling 4 potatoes and chopping. Add to a stockpot and cover with water. Boil for 20 minutes until fork tender. Preheat oven to 350 degrees F.

Meanwhile, in a cast iron skillet, heat to med high. Add the ground lamb and cook through. Remove the meat and set aside, leaving the fat. 

Add chopped onion and cook until translucent. Add garlic and cook for one minute. Add celery and bell pepper and cook until softened. 

Return meat back to skillet and stir to incorporate. Next, add all-purpose flour and stir until mixed in. Slowly add beer, then coffee and the beef stock. Add bay leaf, rosemary, thyme, Worcestershire, Steak Sauce, Balsalmic Vinegar, bakers chocolate and 3 tsp salt and 2 tsp of fresh ground pepper. Taste and adjust salt and pepper to taste. Simmer for 20 minutes. 

While the lamb mix is cooking the potatoes should be ready. Drain, return to pot. Add irish butter. 

With a potato masher, smash the potatoes and butter. Add the parmesan cheese, heavy cream, garlic podwer, 1 tsp salt and 1/2 tsp black pepper. Taste and adjust salt and pepper to your preference. My family loves salty potatoes so I end up adding a lot more.

Once lamb mix has simmered for 20 min dollop mashed potatoes on top and spread around the best you can. Next, spread shredded parmesan cheese and 4 TBS of Irish Butter on top and grind some fresh ground pepper on top of the cheese. Place skillet on a cookie sheet and place in oven. 

Cook for 30 minutes or until the top is toasted. Let cool for 15 min before serving and garnish with rosemary. 

INGREDIENTS 

4 potatoes, peeled and chopped

1 TBS olive oil

1 lb of ground lamb

1 medium onion

2 garlic cloves, diced

1 celery stick

1/2 red bell pepper

1/4 cup all purpose flour

1.5 cups of Stout beer

1 cup black coffee

1 cup beef stock

1 TBS fresh rosemary plus more for garnish

1 TBS fresh Thyme

1 bay leaf

1 TBS Worcestershire 

1 TBS Steak Sauce

1 TBS Balsalmic Vinegar 

.5 ounce semi sweet baker's chocolate

Salt and black pepper

12 oz frozen veggie mix

1 cup parmesan, divided

6 TBS Irish Butter, divided

1/4 cup heavy cream

1 tsp garlic powder

Let's start out by peeling 4 potatoes and chopping. Add to a stockpot and cover with water. Boil for 20 minutes until fork tender. Preheat oven to 350 degrees F.

Meanwhile, in a cast iron skillet, heat to med high. Add the ground lamb and cook through. Remove the meat and set aside, leaving the fat. Add chopped onion and cook until translucent. Add garlic and cook for one minute. Add celery and bell pepper and cook until softened. Return meat back to skillet and stir to incorporate. Next, add all-purpose flour and stir until mixed in. Slowly add beer, then coffee and the beef stock. Add bay leaf, rosemary, thyme, Worcestershire, Steak Sauce, Balsalmic Vinegar, bakers chocolate and 3 tsp salt and 2 tsp of fresh ground pepper. Taste and adjust salt and pepper to taste. Simmer for 20 minutes. 

While the lamb mix is cooking the potatoes should be ready. Drain, return to pot. Add irish butter. With a potato masher, smash the potatoes and butter. Add the parmesan cheese, heavy cream, garlic podwer, 1 tsp salt and 1/2 tsp black pepper. Taste and adjust salt and pepper to your preference. My family loves salty potatoes so I end up adding a lot more.

Once lamb mix has simmered for 20 min dollop mashed potatoes on top and spread around the best you can. Next, spread shredded parmesan cheese and 4 TBS of Irish Butter on top and grind some fresh ground pepper on top of the cheese. Place skillet on a cookie sheet and place in oven. Cook for 30 minutes or until the top is toasted. Let cool for 15 min before serving and garnish with rosemary. 

Bain taitneamh as!