harvest // blog issue 17

Lamb and Guinness Shepherd’s Pie (St. Patrick’s Day Recipe)

Growing up in Australia, authentic Shepherd’s Pie was a permanent monthly fixture in our house. Having developed a few extra tips on how to elevate each component of this dish to fine dining status, I can confidently say this is better than any family recipe we ever had. Sorry, Mum..

The key to the best Shepherds Pie recipe is a rich unctuous lamb and Guinness gravy. Below I’ve provided some tips on achieving a delicious and memorable braised lamb pie filling. For a seriously impressive Shepherd pie, you can grind your own lamb shoulder or boneless lamb leg roast through a Kitchen aid meat grinder. You’ll never want to buy store bought minced (ground) meat again. When slow simmering and reducing the lamb gravy, be patient and please do not add any flour, which can quickly create a cloy and clumpy lamb sauce.

The second luxury to this recipe is a velvet soft “healthy Paris mash” potato. I call it healthy Paris mash as its hardly embellished with much butter at all plus we substitute traditional heavy cream for a light splash of milk. I promise if prepared quickly and correctly using some trick from our tool kit (see below), the resulting pomme puree is perfectly rich and luscious.

Be sure to uncork a glass of my recommended pairing suggestion, it’s non-negotiable. (keep scrolling).

Sláinte and Cheers if you’re celebrating St. Patricks Day! 🍀🍻

🍽 Serves 4-6 | 🕒 Prep Time: 15 min | Cook Time: 1.5 hrs | 🔪 Skill Level: Some technique involved

Ingredients

Stewed Guiness Lamb

1 lb (500g) Ground Lamb or Minced Lamb

1-1.5 cup Guinness

2-3 cups Chicken broth, salt reduced

2 tbsp Tomato paste

1 Tbsp Olive oil

1 large Carrot, peeled, diced

1 cup English peas, fresh, or thawed

1 cup Mushrooms, sliced

1 cup Onion, small diced

4-5 sprigs Thyme, fresh

1/2 tsp Chili flakes (optional)

1/2 tsp Cracked Pepper

1/2 tsp Kosher salt

Mashed Potato

2.2 lb (1kg) Russet or Yukon Gold potatoes, skin on

3 qt. Water, boiling

1 cup Milk

1 tbsp Butter, to taste

1/2 tsp. Kosher salt

2 sprigs Fresh Thyme

½ tsp Nutmeg, fresh grated

½ tsp Kosher Salt

To Serve

Fresh thyme

Fresh black cracked pepper

Glass of red (duh!)

Equipment

Chef’s Knife

1 x Medium/Large Pot (Boiling Water)

1 x Cast Iron Pan (9’’/23cm dia)

1 x Small Saucepot (Milk)

1 x Large Saucepot (Boiling Potato)

Braun Multiquick with Potato Ricer attachment

or Hand Potato Masher

Whisk

Piping Bag + Wide Toothed Tip (optional - for piping potato)

Fine Sieve + Cheesecloth

Bowl + Ice

Method

Stewed Lamb Pie Filling

1. Chop carrot and onion into 1/4’’ or 1/2 cm dice. Break ground (minced) lamb into small quarter-sized chunks. Heat oil in a cast iron skillet until lightly steaming. Place lamb in a single layer (working in batches if necessary) and do not over-crowd the pan. Leave and allow to brown stirring occasionally until well colored. Strain off any excess oil and lamb fat. Remove lamb from the pan and set aside but do not clean the pan.

2. Add diced carrot and onion to the same pan and saute on medium-to-low heat until softened and translucent (but still firm). Add mushrooms and cook for 2 minutes until browned. Combine tomato paste, fresh thyme, chili flakes and pepper. Cook tomato paste for 1-2 minutes until fragrant, lightly colored and distributed through the vegetables.

3. Pour in Guinness and reduce heat to a simmer. Allow to reduce by 1/2 volume. Add chicken broth and allow to simmer for 45 minutes to reduce in volume. Be sure to retain some liquid. The consistency should be a thin gravy. The total volume should be approximately 3/4 - 4/5 of the cast iron pan. Important: don’t rush this process by adding thickeners such as flour. Allow flavors to slow cook and incorporate.

Mashed Potato

1. In a medium-to-large pot, season 3 qt. water with salt and bring to a rapid boil. Allow potatoes (skin on) to cook through thoroughly until a skewer can be inserted with zero resistance.

2. Drain water from the potatoes and immediately remove skin, using a dish (tea) towel or paper towel to handle without scolding your hands.

3. Use a hand potato ricer or ricer attachment on your Braun multiquick to mash the potatoes to your liking.

4. In a small saucepan, simmer milk and butter on a medium heat to reduce by 1/4. You may wish to use cream here but milk is a noble substitute and will not compromise on taste.

5. Pour milk and butter into your mash potatoes and whisk to create a thick and silken potato puree. Season to taste with salt, pepper and nutmeg (optional).

To Serve

1. Pre-heat oven to 200ºC/ 390ºF. Before baking, distribute fresh peas and lamb into the Guinness gravy in the cast iron pan. Transfer mashed potato to the surface of the gravy lamb mixture covering every inch of the pan. You may wish to elevate the presentation by transferring the potato into a piping bag and using a piping tip to create small mountain peaks of potato. These mini dips and valley develop a beautiful color and appearance once baked.

2. Baked for 30 minutes or until evenly golden on top. Serve with fresh torn thyme leaves, a crisp glass of Guinness or our recommended wine suggestion introduced below.

Wine to Pair with Shepherds Pie

It would be very un-Australian of us to recommend enjoying lamb without savoring a nice glass of Shiraz. Well, in this case, we’re not suggesting an Aussie Shiraz but a small-production Syrah grown across the Pacific in the Dry Creek Valley, Sonoma, CA.

Unti Vineyards have long crafted easy drinking, precise yet unpretentious Rhone and Italian-inspired whites and reds. Benchland Syrah was the very first varietal produced by the Mick Unti. Their sustainably farmed, Mediterranean-inspired, old-vine Syrah offers heightened aromas and a bright bouquet of red berries, pepper and baking spice.

SRP: $55.00US

Nutrition

On its way, hombre.

Adobe Color

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