Jeremiah Doughty | From Field to Plate
If shepherd’s pie and lasagna were to have a baby that would be this amazing Irish inspired dish. This past Saint Patrick’s Day, I wanted to try something different and asked my daughters what they wanted for dinner. One daughter said lasagna and the other screamed shepherd’s pie. That’s where the idea came from, and out of that argument I created one of our new favorite dishes.
- 1 ½ pounds ground wild turkey (or any ground wild game)
- 1 tbsp cooking oil
- 3 large carrots, diced small
- 4 cloves garlic, minced
- 1 cup peas, fresh, frozen, or canned
- 3 large russet potatoes, thinly sliced
- 1 medium yellow onion, sliced thin
- 2 sprigs thyme, leaves pulled from stems and minced
- 1 rosemary sprig, leaves pulled from stem and minced
- 2 tsp cracked pepper
- ¼ tsp salt
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp onion powder
- 3 tbsp Worcestershire sauce
- 1 cup cheddar cheese, shredded
- 4 tbsp unsalted butter
- 1 medium onion, sliced thin
- 1 clove garlic, smashed and minced
- 4 tbsp flour
- 1 can Guinness
- 1 cup beef or venison broth
- 1 ½ tbsp Dijon mustard
- 2 tbsp Worcestershire
- 1 tbsp brown sugar
- Pinch salt
- ¼ tsp cracked pepper
1. Gravy: In large skillet over medium high heat, add butter and onions. Cook 10 minutes until butter is browed and onions begin to caramelize.
2. Add flour, mix, and stir until a roux starts to form. Cook 2-3 minutes.
3. Add remaining ingredients, bring to a boil, reduce heat to low and simmer 15-20 minutes. Remove from skillet and set aside.
4. In same skillet, add oil and sauté carrots 2 minutes. Add garlic and cook additional 30 seconds.
5. Add ground meat, Worcestershire, and spices. Cook until meat is browned. Add gravy and cook on low 2-3 minutes. Remove from heat.
6. In baking dish or cast iron, layer the following: Potatoes, onions, meat mixture, cheese and repeat until dish is full.
7. On top layer of potatoes, brush with oil and season with salt and pepper.
8. Heat oven to 375 degrees.
9. Cover dish with foil and cook for 1 hour. Remove foil and cook additional 45 minutes.
10. Remove from heat and let cool 10 minutes before slicing into it. For added texture, you can add beer battered onion straws.
11. Take one yellow onion and slice thin, dredge in flour and coat in beer batter equal parts beer and flour, and fry until crispy.
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