1/4 cup vegetable oil
5 pounds American boneless lamb shoulder, cut into 1-inch cubes
5 cups beef stock
1 cup dark beer
5 cups celery, thick sliced
5 cups mushrooms, sliced
5 cups carrots, thickly sliced
2 cups red onion, rough cut
1 cup butter or margarine
1 1/2 cups all-purpose flour
1/4 cup fresh parsley, minced
1 1/2 teaspoons dried thyme leaves, crushed
1 1/2 teaspoons dried rosemary
1 1/2 teaspoons mashed potatoes
Servings: 30
1. Brown lamb cubes in oil. Add stock and beer to cover and simmer for 1-1/2 hours.
2. Cook celery, mushrooms, carrots and onion in boiling water until tender crisp; drain. Reserve broth.
3. Make roux of melted butter and flour. Strain stock from meat into roux. Add vegetable broth to achieve desired consistency. Bring to a boil and simmer until thickened. Add seasonings, meat and vegetables, mixing gently; heat.
4. In 10-ounce gratin dish, ladle 8 ounces of shepherd's pie filling. Top with a scoop of mashed potatoes.
5 pounds American boneless lamb shoulder, cut into 1-inch cubes
5 cups beef stock
1 cup dark beer
5 cups celery, thick sliced
5 cups mushrooms, sliced
5 cups carrots, thickly sliced
2 cups red onion, rough cut
1 cup butter or margarine
1 1/2 cups all-purpose flour
1/4 cup fresh parsley, minced
1 1/2 teaspoons dried thyme leaves, crushed
1 1/2 teaspoons dried rosemary
1 1/2 teaspoons mashed potatoes
Servings: 30
1. Brown lamb cubes in oil. Add stock and beer to cover and simmer for 1-1/2 hours.
2. Cook celery, mushrooms, carrots and onion in boiling water until tender crisp; drain. Reserve broth.
3. Make roux of melted butter and flour. Strain stock from meat into roux. Add vegetable broth to achieve desired consistency. Bring to a boil and simmer until thickened. Add seasonings, meat and vegetables, mixing gently; heat.
4. In 10-ounce gratin dish, ladle 8 ounces of shepherd's pie filling. Top with a scoop of mashed potatoes.
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