Dennis Prescott

Guinness Lamb Stew & Calcannon Shepherd’s Pie #ad 

Makes 6  – 8 servings 

Guinness Lamb Stew 

3 pounds lamb shoulder, well-trimmed and cut into 1-1/2-inch pieces

3 tablespoons olive oil

2 medium yellow onions, diced

4 large carrots, diced

2 celery stalks, diced 

6 cloves garlic, minced

1 tablespoon chopped fresh rosemary leaves 

3 tablespoons tomato paste

1/4 cup all-purpose flour 

1 ½ cups Guinness Draught

Zest of 1 lemon 

4 cups beef broth

1 cup frozen green peas

Sea salt & freshly cracked black pepper

Calcannon 

5 medium Yukon Gold potatoes (about 1¾ pounds), peeled and roughly chopped

Kosher salt

6 tablespoons unsalted butter, divided

2 leeks, white and pale-green parts only, sliced in half lengthwise, thinly sliced crosswise

2 garlic cloves, thinly sliced

2 cups (packed) shredded savoy cabbage (from about ¼ large head), divided

1¼ cups milk

½ cup heavy cream

Freshly ground black pepper

1. Pat the lamb dry and season liberally with salt and pepper. In a large Dutch oven or heavy-bottomed stock pot, heat the olive oil over medium-high heat until shimmering. Working in batches as necessary, brown the lamb on all sides. Remove and set aside.
2. With the olive and brown bits still in the pan, add the onions, carrots, and celery, and season with a pinch of salt. Cook until the veggies are softened, about 5 minutes. Add the garlic and cook for 30 seconds, then stir in the tomato paste and rosemary and cook for 2 minutes, stirring constantly.
3. Add the lamb with its juices back to the pan and sprinkle with flour. Stir with a wooden spoon until the flour is dissolved, 1-2 minutes.
4. Stir in the Guinness, broth, and lemon zest. Using a wooden spoon, stir to loosen any brown bits from the bottom of the pan and bring to a boil. Season with sea salt and cracked black pepper. Cover the pot with a lid, turn the heat down to low and simmer for 1 ½ to 2 hours, or until the lamb is fall-apart perfection.
5. Add the peas and warm through, then taste and adjust seasoning as necessary. 
6. While the stew is simmering away, prepare the calcannon. Cover the potatoes with water in a stock pot and season with salt. Bring to a boil over medium-high heat, then reduce heat and simmer until easily pierced with a fork, 15 – 20 minutes. Meanwhile, melt 4 tablespoons of butter in a large saucepan over medium-heat. Add the leeks and cook, stirring frequently, until very soft, about 8–10 minutes. Add the garlic and cook, stirring frequently, until garlic is fragrant and leeks are just beginning to brown around the edges, about 3 minutes longer. Add 1 cup cabbage and cook, stirring constantly, until wilted. Add the milk and cream and bring to a simmer.
7. Add potatoes and remaining 1 cup cabbage, then coarsely mash with a potato masher. Season with salt and pepper.
8. Preheat an oven to 350 degrees F. 
9. Dollop or cover the stew with calcannon, creating your “shephard’s pie”. Top with a hit of cracked pepper, then transfer to the oven. Bake for 15 – 20 minutes, until the top of the calcannon has started to brown. Serve immediately. Delicious!!