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Serves: 8

Irish Lamb Shepherd's Pie

Prep Time
30 min.
Cooking Time
4:30 h
Method
Indirect
Prep Time
30 min.
Cooking Time
4:30 h
Method
Indirect

Ingredients

Lamb  Pulled  Sheperds  Pie 346X318
  • 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

Instructions

    In the kitchen:

  • 01 Trim the lamb of the excess fat, chop your carrots, mushrooms and onions into small even sizes.
  • 02 Boil the potatoes, add butter and crush with the back of a fork.
  • At the barbecue:

  • 01 Preheat your barbecue for direct heat, approx. 200°C.
  • 02 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.
  • 03 Remove the lamb and add the vegetables and sauté off with 50g of butter for 10 minutes until soft, seasoning more along the way.
  • 04 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.
  • 05 Change your barbecue to indirect heat, at around 180°C.
  • 06 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.
  • 07 Add the shredded meat back into the Dutch oven, including all the juices.
  • 08 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.
  • 09 Allow to cool slightly before serving.

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