Shepherd’s Pie for St. Patrick’s Day
St. Patrick’s Day is right around the corner. If you’re tired of corned beef and cabbage, why not try FCB’s take on a delicious Irish classic? The addition of jalapeño and peppers add a spicy kick. Meanwhile, Shot Down, FCB’s signature Chocolate Stout features malty flavors and bittersweet chocolate notes that will boost the savory flavors of this Irish dish. Shot Down is available in 6-packs at participating liquor stores nationwide.
FCB’s Shot Down Shepherd’s Pie:
Prep time: 45 minutes to an hour
Cook time: 45 minutes to an hour
Yields: 8 Servings
- 1 ½ pounds russet potatoes
- ¼ cup half and half
- 2 ounces unsalted butter
- ¾ teaspoon kosher salt
- ¼ teaspoon ground pepper
- 1 egg yolk
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 cup chopped onion
- 2 carrots, peeled and diced
- 2 cloves of garlic, minced
- 1 medium shallot, minced
- 1 jalapeño, seeded and minced
- Half of a bell pepper
- 1 ½ pounds of ground lamb
- 1 teaspoon kosher salt
- ½ teaspoon ground pepper
- 2 tablespoons all purpose flour
- 2 teaspoons tomato paste
- 1 cup of FCB’s Shot Down
- 1 teaspoon Worcestershire sauce
- 2 teaspoon of fresh chopped thyme leaves
- 1 teaspoon of freshly copped rosemary leaves
- ½ cup fresh or frozen peas
- Peel potatoes and cut into ½ inch pieces. Place in a stockpot and cover potatoes with cold water. Cover and bring to boil over high heat.
- Once the potatoes are boiling, uncover, decrease heat and simmer for 10 – 15 minutes until potatoes are tender.
- In small saucepan, melt the half and half and butter. Drain potatoes and return them to the pot.
- Mash the potatoes, adding the half and half, butter, salt and pepper until smooth. Fold in yolk and continue to stir until well combined.
- Preheat oven to 400 degrees F.
- Heat the olive oil in a large skillet. Add the minced shallots, garlic, jalapeño, onion and carrots. Sauté for 5 minutes until tender.
- In a blender, blend 1 cup of Shot Down with half of the bell pepper. Set aside.
- Sprinkle the ground lamb with flour and add the meat to the skillet. Continue to cook for another minute.
- Add tomato paste, rosemary, thyme, beer, salt and pepper to the mixture. Stir to combine. Bring to a boil and reduce heat to low, cover and simmer for 10-15 minutes until the sauce thickens.
- Add peas to the mixture and spread evenly into an 11 x 7 inch baking dish. Top with the mashed potatoes, starting from the edges and work your way in. Cover and smooth evenly.
- Place on a parchment lined sheet pan on the middle rack and back for 25-30 minutes, or until the potatoes begin to brown.
- Remove to a cooling rack and let cool for 15 minutes before serving.
Fort Collins Brewery & Tavern is a family-owned, handcrafted microbrewery and full service tavern in Northern Colorado, established in 2003. FCB offers an outstanding lineup of 50 ales and lagers that can be found on tap as well as in bottles throughout the U.S. FCB is a 2015 GABF® Gold Medal Winner for Oktoberfest in the Dortmunder/German-Style Oktoberfest category. For more information, visit fortcollinsbrewery.com or call 970-472-1499. Brewery tours run Monday – Friday by appointment and Saturday from 12 – 4 p.m. (at the top of the hour).
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