Guinness, Meat and Potatoes

There is a whole lotta meat under that potato blanket

There is a whole lotta meat under that potato blanket

This is what happens when a shepherd’s pie and colcannon drink Guinness and get together.

Remember to use Guinness Extra Stout for this. Stay away from the pub draft bottles because they are terrible, both for cooking and for drinking. If you only have pub draft cans, which are the best for drinking, then make sure to pour the entire can into a glass first to mix the nitrogen through the beer and then let the beer settle and go somewhat flat for thirty minutes before using.

Once the filling is cooked it can be put into any sized oven container and covered with the thatch to bake. Or you can start with an oven safe saute pan and bake the whole thing all at once. It just depends on how you want to serve it.

Guinness Shepherd’s Pie with Potato Thatch

For Thatch

  • 4 lbs russet potatoes skinned
  • 1/2 green cabbage cored and quartered
  • 3 tbsp dijon mustard
  • 3 tbsp butter
  • whole milk
  • 4 cloves roasted garlic
  • Salt/pepper

For Filling

  • 1 lb ground lamb
  • 1 cup carrot chopped into small dice
  • 1 cup celery diced fine
  • 1 cup onion minced
  • 1 bottle Guinness Extra Stout
  • 1 tbsp dried rosemary
  • 1 jalapeno pepper diced fine
  • 1 cup dried kidney beans
  • Salt/pepper
  • 2 tbsp butter

Soak beans overnight in salted water. Bring to a boil and then simmer until tender. Strain reserving 1/2 cup cooking liquid. Heat butter in a saute pan and caramelize onion over low heat. Turn heat to medium and add carrot, celery, hot pepper and rosemary and cook until carrot begins to brown. Add lamb and brown meat. Add beans, reserved liquid and whole bottle of Guinness ( a few sips shy is not a big deal but any more and you better open another beer) and bring to a boil. Turn down to a simmer and cook until most liquid is absorbed, about 15 minutes. Season with salt and pepper. Meanwhile bring a large pot of salted water to a boil and parboil cabbage until it is bright green and mostly tender. Remove cabbage from water and add potatoes. Boil potatoes until fork tender. Slice cooked cabbage into thin ribbons. In a large bowl mash potatoes with garlic, mustard, butter and enough milk to create a smooth creamy consistency. Add cabbage and season with salt and pepper. Stir well. Spoon potato thatch over meat filling and smooth out the top. Bake at 365 degrees until top is browned and set, about 20 minutes.

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Lamb, Recipes and tagged , , . Bookmark the permalink.

13 Responses to Guinness, Meat and Potatoes

  1. A_Boleyn says:

    Sounds delicious. The ground lamb currently in my fridge is reserved for some kebabs but maybe the next batch. :)

  2. Go home, shepherd’s pie. You’re drunk….
    But tasty! :)

  3. Kristy says:

    This looks comforting and sounds like heaven. I don’t think I ever had a Guinness before. I’m not usually a fan of drinking dark beer, but in food…for sure!

  4. Just give me the biggest spoon possible and let me go to town!

  5. Cecile says:

    Yummy – BIG TIME! I posted a shepard’s pie recipe not long ago – but I definitely want to try this. In fact, I want a HUGE piece right now! Just Pinned It!

  6. American Cookin' says:

    You had me at Guinness… lol
    This looks amazing! And I’ve got just about everything for it all ready =)

  7. cecilia says:

    Oh I feel terrible, i fed ground lamb to the dogs this morning to encourage them to take their worm pills! (it worked!) Bad celi! This is a fabulous dinner. ChgJohn and I were just saying to each other how we have no idea how you do this, your work just keeps on coming. Stunning dishes one after the other.. wonderful.. c

  8. Yum! I love meat stewed in Guinness, and this looks like a perfect midwinter dinner (and it’s bucketing down with rain here, so it’s exactly what we feel like eating!). Thanks G&K! :)

  9. Tammy says:

    I’m definitely bookmarking this one. My husband loves meat and loves Guinness and this will be perfect when we get back to cool temps. (seems like forever right now).

  10. Raymund says:

    This is a better version of shepherds pie!

  11. ChgoJohn says:

    What Celi said, minus feeding the dog ground lamb. :)

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