It’s 3-14 and that means it’s time to party! Why? Because it’s Pi Day! Ok, not really “party.” I don’t think there are a lot of people putting together raging parties based around a mathematical constant. Well, except maybe teachers and people really really really into math. Luckily, I am neither. In fact. I hate math. There I said it. I hate math. I’m pretty sure the part of your brain that deals with numbers and foreign language just refuses to work in my head. I took four years of Spanish and the only thing I can remember is “Mi permite ir al bano?” If I spelled that wrong then I apologize. I have already stated Spanish is not my strong suit. However, I’m pretty sure I’m even worse at math. I just don’t get it. I remember when I was in 5th grade I would shake in fear when our teacher would make us go to the board and do problems in front of the class. One time I actually pretended to almost faint just so I could get out of working on the board. If you are a teacher and reading my blog please do me a favor. DON’T MAKE YOUR STUDENTS DO WORK ON THE BOARD!!! It’s hard for some of us….
Sorry. I just realized I totally went off on a tangent that has nothing to do with Pi Day or the Irish Stout Shepard’s Pie. I apologize.
Back to food. This “pie” is perfect for St. Patrick’s Day. It’s filled with delicious ground lamb and simmered in an Irish Stout until it has created an almost gravy like consistency. A few vegetables are thrown in the mix and finally it’s topped with creamy homemade mashed potatoes. I also did all the cooking and baking in my most favorite 10inch cast iron skillet. A truly one skillet wonder 🙂
Please don’t forgot you can still enter in my Le Creuset 6 3/4 quart dutch oven giveaway. Spread the word!
Irish Stout Shepard’s Pie:
1 tablespoon vegetable oil
1 large onion – peeled and chopped
1 large carrot – peeled and chopped
1 pound ground lamb
1 cup Irish Stout (such as Guinness)
1 tablespoon tomato paste
1 teaspoon chopped fresh or dry rosemary
1 tablespoon chopped Italian parsley
1/2 cup frozen peas
1/2 cup frozen corn
2 pounds russet potatoes – peeled and cut into chunks
6 tablespoons unsalted butter
1/2 cup milk (any fat content)
Kosher salt to taste
1. Preheat oven to 375°F.
2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.
3. Drain the fat and add the Irish stout, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas. (If mixture gets dried out just add more Irish stout)
4. Pour the mixture into a 1 1/2-quart baking dish; set aside.
5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.
6. Mash the potatoes with the butter, milk, and salt.
7. Spread them over the meat mixture, then crosshatch the top with a fork.
8. Bake until golden, 30 to 35 minutes.
*You can also use beef stock instead of Irish stout if you desire
Source: Slightly Adapted from Epicurious