Slow Cooker Irish Shepherd's Pie
- Peanut free
- Nut free
- Easy recipes
The potatoes that are mashed later for the topping cook along with the lamb in this traditional Irish stew. For a leaner stew, use boneless leg of lamb rather than shoulder.
Ingredients
- 2-1/2 lbs (1.25 kg) russet baking potatoes
- 3 lbs (1.5 kg) boneless lamb shoulder or leg, cut in 1-1/2-inch/4 cm cubes
- 3 carrots, chopped
- 1 parsnip, chopped
- 1 large onion finely chopped
- 8 oz (250 g) mushroom, sliced
- 1/2 cup (125 mL) chopped parsley
- 1/3 cup (75 mL) all-purpose flour
- 1 bay leaf
- 1-1/2 tsp (7 mL) salt
- 1 tsp (5 mL) fresh thyme leaves, or 1/2 tsp / 2 mL dried thyme
- 1/4 tsp (1 mL) pepper
- 2 cups (500 mL) stout or dark ale
- 1 cup (250 mL) thawed frozen peas
- 2 tbsp (30 mL) butter
- 1/4 cup (60 mL) milk
- 1/4 tsp (1 mL) nutmeg
Preparation
Peel potatoes and cut in half lengthwise; place on bottom of slow cooker.
In large bowl, mix together lamb, carrots, parsnip, onion, mushrooms, parsley, flour, bay leaf, salt, thyme and pepper; arrange over potatoes.
Pour in stout. Cook until meat and potatoes are tender, about 10 hours on low or 5 hours on high. With slotted spoon, transfer potatoes to bowl.
Transfer remaining stew to casserole dish; stir in peas. Mash together potatoes, butter, milk and nutmeg; spread over stew. Bake in 475F/240C oven until bubbly and potatoes are browned, 15 to 20 minutes.
Makes 6 to 8 servings.
Advertisement
_
Newest Recipes
-
Pie Iron Chocolate "Cheesecake"
This campfire take on stuffed french toast improves on the plain bread traditionally used in pie... -
Chilled Carrot Soup
A simple way to enjoy all the fibre and sweetness of a carrot is in an easy soup, a cool refresher... -
Salmon Ceviche Towers
Citrus-juice acid cooks the proteins in raw seafood, similar to what heat does during the cooking... -
Spring Dandelion Fettuccine
Early dandelion greens have a pleasant bitterness that pairs well with other rich strong flavours,...