1 (16 ounce) can stewed tomatoes with juice, chopped
1 small onion, chopped
1 small carrot, peeled and chopped
1/2 cup peas
1 cup Irish stout beer (such as Guinness®)
1 cube beef bouillon
1 tablespoon all-purpose flour
1 tablespoon Worcestershire sauce
3/4 cup shredded sharp Cheddar cheese
2 teaspoons chopped fresh parsley
2 teaspoons smoked paprika
Stir potatoes, sour cream, cream cheese, 1 tablespoon butter, egg yolk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl until smooth.
Heat olive oil in a cast iron skillet or nonstick pan over medium-high heat. Add ground lamb, reduce heat to medium, and cook, stirring frequently, until browned and crumbly, 4 to 5 minutes. Pour off excess grease and season lamb with salt and black pepper to taste.
Stir tomatoes with juice, onion, and carrot into ground lamb; simmer until vegetables are tender, 5 to 10 minutes. Add peas, reduce heat to low, and cook, stirring frequently, until peas are warmed, 2 to 3 minutes.
Heat beer in a saucepan over medium heat; add beef bouillon. Cook and stir beer mixture until bouillon is dissolved, about 5 minutes.
Heat remaining 1 tablespoon butter in a separate pan over medium-low heat until sizzling. Whisk flour into butter until thick and paste-like, about 1 minute. Stir beer mixture and Worcestershire sauce into flour mixture until gravy is smooth and thickened, 2 to 3 minutes. Stir gravy into lamb mixture and simmer until mixture is thickened, at least 5 minutes.
Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Grease a 9×12-inch baking dish.
Pour lamb mixture into the prepared baking dish. Carefully spoon mashed potatoes over lamb mixture, covering like a crust. Sprinkle Cheddar cheese, parsley, and paprika over mashed potatoes.
Broil in the preheated oven until crust is browned and cheese is melted, 4 to 5 minutes. Cool for about 5 minutes before serving.
Pulled pork can be done using dry heat (a smoker or an oven) or in a slow cooker or dutch oven with added liquid to help the cooking process. In the summer, a smoked pork shoulder makes a
great pulled pork sandwich. In the colder months, a slow cooker does a great job of getting the tender, savoury and sweet pork that makes a great sandwich and can even satisfy your craving for that bbq flavour. Here is a super easy recipe that you can start in the morning and forget about until dinnertime: Ingredients:
1 pork shoulder (3-5 pounds works)
1 bbq spice rub (whatever your favourite rub is. If you need to make your own then we like this one for an all-purpose use: http://www.food.com/recipe/bone-dust-bbq-rub-50639)
1 can of pop (root beer works well)
1 sliced onion (optional)
Pat dry the pork shoulder with some paper towel. Cover it in the rub and let it sit for 10 minutes until the rub turns a bit of a darker colour.
Put the pork shoulder in the slow cooker and add the root beer. Add sliced onions if desired.
Turn the slow cooker on low and walk away!
6-8 hours later, remove the pork shoulder from the liquid. Shred the roast and set aside.
For an extra flavour boost, take the liquid in the slow cooker and start reducing it in a pan. Add in your favourite bbq sauce once it starts to thicken a bit and then combine the sauce and the shredded pork in the slow cooker. (Reducing the liquid could take some time so if you are in a hurry just dump the liquid and use the bbq sauce only).
6 pounds boneless lamb shoulder, cut into 2 inch pieces
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
3 cloves garlic, minced
1 large onion, chopped
1/2 cup water
4 cups beef stock
2 teaspoons white sugar
4 cups diced carrots
2 large onions, cut into bite-size pieces
1 teaspoon dried thyme
2 bay leaves
1 cup white wine
Add all ingredients to list
Prep: 20 m
Cook: 2 h 25 m
Ready In: 2 h 45 m
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.
Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.
Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.
On a chilly winter’s night after a long day at work there is nothing quite like a delicious pot roast waiting for you when you walk in the door. This recipe is simple, flavourful and easy to prepare.
1 blade roast, approx. 3-4 pounds (budget 1/2 pound per person)
1 cup of red wine
1 tsp worcestershire sauce
1 cup of chopped cremini mushrooms
2 sliced portobello mushrooms
1/4 spanish onion, chopped
3 cloves of garlic, chopped
2 tablespoons butter
Salt and pepper to taste
Take the roast out of the fridge and pat it dry. Season with some salt and pepper and let it sit.
Saute chopped onion and garlic in butter.
Sear roast in pan with onion and garlic, about 2 mins per side.
In slow cooker, add red wine, worcestershire sauce and 1/2 cremini and portobello mushrooms.
Add roast, onions, garlic and any pan drippings to slow cooker. Add remaining mushrooms.
Turn slow cooker on low heat for minimum 6 hours. Remove roast from slow cooker and let rest for 15 minutes. Reduce liquid and make your favourite gravy. Slice or shred the beef alongside some roasted veggies and enjoy!