Irish Lamb Shepherd's Pie

Serves: 8
3 kg lamb shoulder
1.5 kg new potatoes
100g mushrooms
4 carrots peeled
2 onions
50g butter
500ml chicken stock
440ml Guinness or Stout
150g peas
Salt and pepper
Recipe preparation

Real comfort food and great recipe to share with family and friends.

In the kitchen:
  • Trim the lamb of the excess fat, chop your carrots, mushrooms and onions into small even sizes.
  • Boil the potatoes, add butter and crush with the back of a fork. 
At the barbecue:
  • Preheat your barbecue for direct heat, approx. 200°C.
  • Preheat the Dutch Oven for around 10 minutes, then add a little vegetable oil and brown the lamb for around 5 minutes either side, adding some salt and pepper to season.
  • Remove the lamb and add the vegetables and sauté off with 50g of butter for 10 minutes until soft, seasoning more along the way.
  • Return the lamb to the pot with the vegetables and add Guinness or Stout to deglaze your pan. After about a minute or so, add your chicken stock to the lamb.
  • Change your barbecue to indirect heat, at around 180°C.
  • Place the lid on the Dutch oven and cook your shoulder of lamb for 3 hours, until the shoulder is tender and pulling apart with ease. Take the lamb out, place into a large bowl and shred it.
  • Add the shredded meat back into the Dutch oven, including all the juices.
  • Add the peas and lay your potatoes evenly over the meat. Cook with the lid off for a further 30 minutes on indirect heat, or until the potatoes are golden brown on top.
  • Allow to cool slightly before serving.