CHICOPEE, Mass. (Mass Appeal) – Indulge in a little comfort food this St. Patrick’s Day! Kathleen Delaney, Personal Chef from MyGreatGrapes.com shows us how to make Irish Stew and Shepherd’s Pie.
5 pounds lamb shoulder chops
20 baby red-skinned potatoes
6 large carrots, peeled, quartered
3 medium onions, quartered
2 medium leeks (white and pale greens parts only), split lengthwise, cut into 1/2-inch-thick slices
1/3 cup chopped fresh parsley
1 1/2 tablespoons chopped fresh thyme
2 cups water
1. Trim and reserve fat and bones from lamb. Cut meat into 1 1/2-inch pieces. Place fat in heavy large Dutch oven over medium-high heat. Cook fat until 3 tablespoons drippings are rendered, about 5 minutes. Using large spoon, remove any solid fat from pot; discard. Sprinkle lamb with salt and pepper. Working in batches, add lamb to pot; sauté until brown on all sides, about 5 minutes per batch. Using slotted spoon , transfer lamb to plate. Add bones to pot; cook until brown, about 5 minutes. Using tongs, transfer bones to plate.
2. Add vegetables, parsley and thyme to pot; stir to coat with drippings. Return meat and bones to pot. Add 2 cups water and bring to boil. Reduce heat to medium-low. Cover pot tightly; simmer until lamb is tender and vegetables are soft, stirring occasionally, about 1 1/2 hours.
3. Discard bones. Place 1 cup vegetables in processor; puree. Add to stew. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Simmer before serving.)
4 tablespoons olive oil
3 onions finely chopped
3 garlic cloves finely chopped
2 pounds freshly ground lamb or beef
1 (24-ounce) can tomato sauce
1/2 pound butter
1/2 cup flour
1 cup burgundy wine or I like a stout beer
4 tablespoons lamb base or beef broth
2 cups water
Salt and pepper, to taste
2 teaspoons thyme
2 cups yellow corn, cooked
1 cup green peas, cooked
1 cup carrots, diced, cooked
4 pounds potatoes (with skin), boiled
1/2 gallon milk
1/2 pound grated Parmesan cheese
Heat oil in a large frying pan over low heat, then add onions and garlic. Cook until soft, turn up heat and add the fresh lamb meat. Stir until well browned. Drain off fat and add the tomato sauce.
Make flour sauce: In saucepan cook 1/4 cup butter, add flour, stir and cook for a minute, then add burgundy wine, lamb base, and water. Season with salt, pepper, and tarragon. Simmer gently for 15 minutes, and then add yellow corn and green peas and carrots.
Mash the potatoes, and then add 1/4 pound butter and milk, season with salt and pepper. Put meat mixture in individual 8-ounce dishes with approximately even portions and top with mashed potatoes. Spread Parmesan cheese on top of each dish and put in a preheated 350 degree oven and brown until a golden brown color. Serve with seasonal vegetables.