Let’s go Ireland!
We were traveling in Ireland during October. It was a raining and chilly day when we arrived. We were walking down the beautiful street in Dublin. Cold and wet. American don’t like to use umbrella for some reason. I think I have adapted to that culture after being in the America for so long. We knew it would be raining but still decided not to bring an umbrella with us. I was getting so cold and I couldn’t feel my toes. Finally we found a cool looking pub right around the street corner where we could get some food ,drink, and warm ourselves up a bit.
I had to say, Guinness tasted better there. We couldn’t understand why. Maybe it was our travel bug that made everything taste better but the Guinness taste so much fresher in Ireland. I am not a beer drinker, but even I could finish a pint, and that was a lot for me. Looking through their food menu, “Guinness Shepherd’s Pie” caught my eye. I had Cottage pie before but never had Shepherd’s pie, especially it made with Guinness stout. How can I say no to that? That soft buttery melt in your mouth mashed potato on the top soaking up that warm hearty meaty gravy. I was in LOVE.
The history of Shepherd’s pie can’t really be trace to a specific time. It a dish that evolved with time. Potato was first introduced to Ireland by Sir Walter Raleigh in 1589. People soon realized potato is a relatively cheap but filling produce and so it soon became their major diet. Since the struggle was real during the older days. Everything was precious and every table scraps were saved. People cooked leftover in the gravy then put potato on top of it, and there is the birth of the cottage pie. People believe the Cottage pie was the precursor of the Shepherd’s pie. Both Cottage and Shepherd’s pie were considered as poor men’s food and people used it interchangeably. It was until the 1800s when Cottage pie was distinguished with beef then Shepherd’s pie with lamb for the obviously reason, “Shepherd”.
Mashed Potato Ingredients:
- 2 lbs Golden Potato, cut in half
- 4 oz Alpine blend cheese
- 3 Tbsp Butter
- 1/2 Cup milk
- 2 Egg yolks
- Salt & Pepper
- Parmesan for topping
Meat Gravy Ingredients:
- 1 lb Ground lamb
- 1/2 Large onion, chopped
- 1/2 Cup Carrot, chopped
- 3 Garlics, minced
- 2 Sprigs Rosemary.
- 3 Sprigs Thyme
- 1 Tbsp Tomato paste
- 1 Tbsp Flour
- 2 Tbsp Worcestershire
- 1 Cup Guinness stout
- 1 Cup beef Broth
- Salt & Pepper
Step 1: Mashed Potato
a.) Mashed that potato first. Cut the potato in half. Start with cold water not boiling water. A soft on the outside and crunchy on the inside potato won’t make a happy mashed potato. Cook until soft all the way through.
b.) Drained out the water after potato are cooked. Add butter, milk, and cheese. Mashed it up.
c.) Salt and pepper to taste.
d.) Add egg yolks. This will help the mashed potato getting that beautiful brown color after bake in the oven.
Step 2: Making the meat gravy
a.) Gotta brown those meat. Lamb can be fatty, it’s a good idea to drain those fat after cooking the meat. We want the flavor but not the fat.
b.) Add onion and carrot. Cook until onion is tender, golden brown, and aromatic.
c.) Make a little well in the middle. Add tomato paste and chopped garlic. Stir until everything is well mixed. Add flour, make sure no raw flour.
d.) Pour in the stout. I love this part of cooking. The sizzling sounds is so satisfying and soothing. Cooking the mixture until thick. Continue stirring to prevent burning.
e.) Finally, pour in the beef stock with chopped fresh rosemary and thyme. Worcestershire. Salt and pepper to taste. Cook until the gravy is thicken. When you drag a spoon through the mixture, it should leave a trail.
Step 3: Assembly
Step 4: Baking
Bake at 350F oven for 25 minutes.
Move the pie to the upper layer of the oven at the last 10 minutes to help the top getting crispy and delicious.
Now, Let’s Eat!!
