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
- 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
- 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
- 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.