Recipe Provided ByAndrea Slonecker
2 Hrs 30 min
- 2 pounds American Lamb stew meat, or shoulder or leg cut into 1-inch cubes
- Salt and freshly ground pepper
- 2 tablespoons olive oil
- 6 tablespoons unsalted butter, divided
- 1 large yellow onion, diced
- 3 carrots, peeled and sliced into 1/4-inch-thick rounds
- 3 stalks celery, sliced 1/4-inch thick
- 8 ounces cremini or button mushrooms, halved
- 2 garlic cloves, minced
- 6 tablespoons all-purpose flour
- 2 cups lamb stock, such as Saffron Road, or low-sodium beef broth
- 1 cup Irish stout, such as Guinness
- 2 teaspoon minced fresh rosemary
- 2-1/2 pounds Yukon Gold potatoes, peeled and cut into large chunks
- 1 cup sour cream
- 3 tablespoons prepared horseradish
- 1 cup frozen peas
Season lamb with 1-1/2 teaspoons salt and several grinds of pepper. In a Dutch oven, heat oil over medium-high heat. Working in 2 batches, cook lamb, turning occasionally, until browned on all sides, about 8 minutes per batch. Transfer to a plate.
Add 2 tablespoons butter to the pot; melt over medium heat. Add onion, carrots, celery, mushrooms and garlic; cover and cook, stirring occasionally, until vegetables just begin to soften, about 5 minutes. Uncover; sprinkle with flour and stir it in. Pour in stock, 1 cup at a time, stirring to combine completely with each addition. Add stout, rosemary and 1 teaspoon salt; bring to a boil over medium-high heat, stirring occasionally. Return the lamb to the Dutch oven; cover and cook at 325°F until the lamb is tender, about 1-1/2 hours.
In a large saucepan, add potatoes and enough water to cover by about 1 inch. Season generously with salt; cover and bring to a boil over high heat. Uncover; reduce heat to medium and simmer until potatoes are tender, 20 to 25 minutes. Drain well; return the potatoes to the pan. Cube 3 tablespoons butter and add it to the potatoes. Start mashing the potatoes, gradually adding the sour cream. Stir in horseradish, and season with salt.
When the stew is done, remove it from the oven and increase the temperature to 400°F. Taste and adjust the seasoning. Stir in peas; pour the stew into a 3-quart baking dish. Spread the mashed potatoes evenly on top, using a fork to make decorative lines or peaks. Cube the remaining 1 tablespoon of butter; dot the top. Bake until potatoes are crusty and browned in spots, 20 to 30 minutes. Remove from the oven and let stand for about 5 minutes; serve hot.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest