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Deconstructed Shepherd's Pie

Deconstructed Shepherd's Pie

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degree-icon Medium
time-icon 15 min
time-icon 4 hours
time-icon N/A
time-icon N/A
time-icon N/A
degree-icon Medium
time-icon 15 min
oven-icon 4 hours
snow-icon N/A
plate-icon N/A
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Ingredients

Deconstructed Shepherd's Pie
  • ¼ cup Magical Olive Oil
  • 2 tablespoons MagicalButter
  • 4 lamb shanks
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons flour
  • 2 tablespoons Worcestershire sauce
  • 1 (12 fluid ounce) bottle stout (such as Guinness®) or porter
  • 1 ½ cups beef broth
  • 3 sprigs fresh thyme
  • 3 sprigs fresh parsley
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • Salt to taste
  • Pepper to taste

How To

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Deconstructed Shepherd's Pie
  • Heat oil in a Dutch oven, over medium-high heat for 90 seconds.
  • Brown the lamb shanks in the hot oil on all sides until well browned, about 10 minutes. Remove lamb shanks and set aside.
  • Reduce heat to medium, and stir in the onions and garlic, cook and stir for 5 minutes or until they're softened and translucent.
  • Stir in the carrots, celery, and tomato paste, and flour, and cook for another 5 minutes.
  • Pour in the stout beer and beef broth, whisk thoroughly, and bring to a boil over high heat.
  • Return the lamb shanks to the Dutch oven, and use twine to tie the thyme sprigs, parsley sprigs, and bay leaf together, and add to the pot.
  • Reduce the heat to medium-low, cover, and simmer for 2 1/2 - 3 hours, stirring occasionally.
  • Add water and red wine as needed to keep the cooking liquid from becoming too thick.
  • Stir in the rosemary sprig, and salt and pepper to taste during the last 10 minutes of cooking.
  • Remove rosemary sprig and herb bundle before serving.