Shepherd’s Pie with Mushrooms, Stout & Horseradish Potatoes
Prep Time:25 mins.
Cook Time:3 hrs.
2 pounds American lamb stew meat, or shoulder or leg cut into 1” cubes
Salt and freshly ground pepper
2 tablespoons olive oil
6 tablespoons unsalted butter
1 large yellow onion, diced
3 carrots, peeled and sliced into ¼” thick rounds
3 stalks celery, sliced ¼” thick
8 ounces cremini or button mushrooms, halved
2 garlic cloves, minced
6 tablespoons all-purpose flour
2 cups lamb stock or low-sodium beef broth
1 cup Irish stout, such as Guinness
2 teaspoons minced fresh rosemary
2 1/2 pounds Yukon Gold potatoes, peeled and cut into large chunks
1 cup sour cream
3 tablespoons prepared horseradish
1 cup frozen peas
- Preheat the oven to 325˚F. Season the lamb with 1 1/2 teaspoons of salt and several grinds of pepper. In a Dutch oven, heat the oil over medium-high heat. Working in 2 batches, cook the lamb, turning occasionally, until browned on all sides, about 8 minutes per batch. Transfer to a plate.
- Add 2 tablespoons of the butter to the pot and melt over medium heat. Add the onion, carrots, celery, mushrooms, and garlic; cover and cook, stirring occasionally, until the vegetables just begin to soften, about 5 minutes.
- Uncover, sprinkle with the flour, and stir it in. Pour in the stock, 1 cup at a time, stirring to combine completely with each addition. Add the stout, rosemary, and 1 teaspoon of salt and bring to a boil over medium-high heat, stirring occasionally.
- Return the lamb to the Dutch oven, cover, and place in the oven to cook until the lamb is tender, about 1 1/2 hours.
- Meanwhile, put the potatoes in a large saucepan and add enough water to cover by about 1”. Season generously with salt, cover the pan and bring to a boil over high heat. Uncover, reduce the heat to medium and simmer until the potatoes are tender, 20 to 25 minutes. Drain well, then return the potatoes to the pan.
- Cube 3 tablespoons of the butter and add it to the potatoes. Start mashing the potatoes, and then gradually begin adding the sour cream. Stir in the horseradish, and season with salt.
- When the stew is done, remove it from the oven and increase the temperature to 400˚F. Taste and adjust the seasoning. Stir in the peas and pour the stew into a 3-quart baking dish. Spread the mashed potatoes evenly on top, and use a fork to make decorative lines or peaks. Cube the remaining 1 tablespoon of butter and dot the top.
- Bake until the potatoes are crusty and browned in spots, 20 to 30 minutes. Remove from the oven and let stand for about 5 minutes, then serve hot.
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