I tend to prepare this traditional Irish Pub fare in the springtime. Of course it’s a great Winter dish too, but Spring is when we usually have a surfeit of lamb in our house, and this recipe provides a great way to use every bit of your left-over protein, ensuring the lamb wasn’t sacrificed without good justification. It does take a bit of time, but places little demand on the skills of a home chef. In fact, this was a favorite during my bachelor days for its ability to provide several meals during the course of a week – a great return on my investment of an hour in the kitchen.
OK, and its economical too, which means you’ll have more money left for wine. This dish compliments a wide variety of red wines, from Pinot Noir and Sangiovese to Merlot and even lighter Cabs, if you must. I find its boldness to be too much even for full-bodied white wines, though it might be pleasant with a full Rosé (think Grenache/Mourvedre) chilled for no more than 20 minutes in your refrigerator. Oh, it’s also nice with a Guinness. ;-)
- 1 1/2 lbs Ground lamb (beef can easily be substituted, though the classic Irish version features lamb)
- 1 Small brown onion, diced
- 3 Tbsp flour
- 1 1/4 Cup beef broth
- 1 tsp Salt
- 1/2 tsp Black pepper
- 2 Tbsp ketchup (or tomato paste and a touch of sugar)
- 1 tsp Worcestershire sauce
- 4 Cups frozen mixed vegetables (peas, carrots and corn), thawed
- 2 lbs Russet potatoes, peeled (optional) and quartered
- 2 Cloves garlic, minced
- 1/2 Cup milk
- 1/4 Cup butter
- 1 Cup cheddar cheese, shredded (optional)
- Salt and fresh ground black pepper to taste
Add the potatoes and garlic to a large pot of salted and bring to a boil, then reduce the heat and simmer for ~25 minutes. Meanwhile, bring a large pan up to temperature over medium heat, add a bit of oil and once hot, add the onion. Sauté, stirring, until just beginning to brown, then remove to a plate and add the ground meat to the pan. Break up the meat as it cooks to obtain a fine consistency, then stir in the flour for a minute or two. Stir in the broth, and then the salt, pepper, ketchup, Worcestershire sauce, onions and mixed vegetables. Cook, stirring occasionally, ~5 minutes before spreading evenly across the bottom of a 13 x 9 casserole dish and set aside.
Set your oven temperature to 375. Then, drain the potatoes and then return them to the pot. Add the milk and butter and mash (no chunks) or smash (some chunks) the potatoes. At the end, stir in the cheddar cheese, if using. Season with salt and fresh ground black pepper to taste.
Spread the potatoes evenly over the casserole and bake in your preheated oven for 25 minutes, or until golden (I sometimes cheat and cut the baking time short with a few minutes of broiler time – but if you choose this shortcut be sure to WATCH the entire time, as it goes from perfect to ruined in 30 seconds!). Allow to sit for 10 minutes before serving. Keeps in the refrigerator for several days.