Sunday, 17 March 2013

Stout Infused Mushroom Lentil Shepherd's Pie

St. Patrick's day is by far one of the best celebrations of a Saint that has ever existed since the Pagan's were throwing party's...those guys did it up right. But celebrating with beer and parades, random strangers demanding kisses a la "Kiss me I'm Irish" T-shirts and silly green costumes gets a Fondue Voodoo seal of approval. We celebrate the best way we know how with beer infused veggie shepherd's pie, until the Pagans comeback...

What you will need:
humble beginnings
  • 2 cups diced mushrooms (mixture of cremini and trumpet or others of your choice)
  • 1 onion, diced
  • 2-3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cups green cabbage
  • 1 TBSP oil, best choice - coconut oil
  • 2 cups mashed potatoes
  • 1 cup lentils (see cooking instructions below)
  • 3 bay leaves 
  • 1 bottle (340 ml) stout. We used St. Ambroise Oatmeal Stout by McAuslan Brewing
  • 3 TBSP mushroom powder
  • 1 TBSP umami paste (can be substituted with 1 TBSP tomato paste or 1/2 TBSP anchovy paste
  • 1 cup veggie/mushroom broth
  • 3 TBSP tomato paste, or more depending on your preference
  • 1 tsp rosemary powder
  • 2 tsp fennel seeds
  • 2 tsp oregano
  • crack of pepper
  • 3 TBSP beurre manie
  • 1 cup frozen peas
  • 2 TBSP freshly chopped herbs such as flat leaf parsley
Prior to starting, have on hand 2 cups of mashed potatoes, warmed up with speed up the process.
To cook the lentils first rinse with cold water, drain and then place in a stock pot and cover with cold water by 2 inches and add bay leaves. Bring to a boil and then turn down to simmer for 10 minutes. Once cooked pour into strainer and rinse with cool water.

Chow time
In a separate stock pot add the oil and gently sauté the onions, carrots, celery and cabbage for about 5 minutes until the onions are translucent and then add the garlic and sauté for about 1 minute. Remove from pot and add the mushrooms. Sauté until browned. Deglaze the pot with the stout. Add the stock, mushroom powder, umami paste and tomato paste and bring to a boil. Remove from heat and whisk in beurre manie to make a lightly thickened sauce. Bring back to the heat and bump the heat up to medium to thicken - it should just cover a spoon slightly. Add in the mushrooms, vegetables and lentils back to the pot.

Once the mushroom-vegtable mixture is heated through pour into a casserole dish and cover with the mashed potatoes. You could proceed to bake for 20 - 25 mins to heat all the layers evenly, or place on top rack under the broiler until the potatoes are browned.

To serve, scoop a 1/4 cup of peas on the dish and then add a layer of the Shepherd's pie on top. Finish with herbs, cracked pepper and Worcestershire sauce.

Shepherd's Pie Beer Pairing: Best to pair this meal with the same beer as you used for the deglazing. An oatmeal stout works great here as the creamy oatmeal and toasted malts balances perfectly with the richness of the mushrooms and lentils.

1 comment:

  1. Oh WOW. That sounds so delicious that I'm going to make it just that way, no improvising. Yum.