Australian Irish Shepherds Stew By Sy Recipes

Steps:

• Combine the seasoned flour ingredients in a medium bowl.
• Dust lamb.
• Heat olive oil in skillet.
• Brown meat over high heat for 8-10 minutes.
• Remove meat, discard fat and place meat in large pot (clean pot).
• Add chicken/beef stock, carrots, onions, celery, rosemary, thyme and parsley.
• Cover, bring to boil, reduce heat and simmer for 1/2 hour.
• Add potatoes, and simmer for 15 more minutes; don't over cook the potatoes and turnips.
• Remove lid.
• Add blended flour and water.
• Add Mixed Vegetables.
• Simmer uncovered for another 15 minutes.
• Season to taste and serve.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place olive oil and butter in Dutch oven over medium heat. Stir in onion and ground lamb; brown the meat, breaking it up into small crumbles as it cooks, about 10 minutes.
• Stir in flour until incorporated, then mix in salt, black pepper, rosemary, paprika, cinnamon, ketchup, and garlic; cook and stir until garlic is fragrant, 2 to 3 minutes.
• Stir in water and scrape up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, about 5-6 minutes.
• Remove lamb mixture from heat and stir in peas and carrots until combined.
• Spread lamb mixture into the bottom of a 9x13-inch baking dish and set aside.
• Place potatoes into a large pan of salted water. Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes. Drain well and return potatoes to pan.
• Mash butter, cayenne pepper, cream cheese, and Irish cheese into the potatoes. Mash until combined and potatoes are smooth. Season to taste with salt and black pepper.
• Whisk together egg yolk and milk in a small bowl; stir into the mashed potato mixture.
• Top the lamb mixture in the baking dish with the mashed potatoes and spread evenly to cover.
• Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.