Count Down to St. Pat’s: Shepherd’s Pie and Lamb Stew

Kiss me, I’m Irish. Well, Scotch-Irish, and English, and French. So I am just an American looking for another reason to eat good food and celebrate. I have never been a huge fan of lamb. And since this is the story of a couple of yummy lamb dishes for St. Patrick’s Day, I will spare you the recounting of how I came to love it. If you’re interested in reading some of my former lamb musings, go here or here.

It was one of those days when the thought of filling the house with the smells of food that has been braising 3 hours sounded just right. Since my fiance and I don’t live in the same town anymore I miss cooking for/with someone. While I can appreciate a good meal for one, I do often feel the need to feed people. So I decided to invite a few friends over, make a hearty braised lamb stew, a lemony-dressed salad, and bread with lots of butter. I was gonna send winter out with a bang. It was hearty yet with a whole can of tomatoes and broth going in light. I sprinkled the top of each serving with a sprinkling of chopped celery leaves (from the celery that went in the pot) for a boost of fresh color and flavor.

After dinner I was too tired and full to do dishes so I just put the whole pot of cooled stew in the fridge. A few days later I reheated the leftovers and topped it off with mashed potatoes and a sprinkling of panko bread crumbs and Parmesan cheese to make a comforting shepherds pie. March only comes once a year so might as well live (eat) it up!

Braised Lamb Shanks recipe

Shepherd’s Pie recipe