Lamb Shepherd’s Pie with Ale Topped with a Potato Celery Root Purée and Goat Gouda
This version of a traditional English Shepherd’s Pie plays off the history of the dish. Shepherd’s Pie is traditionally made with lamb and potatoes’, yet adding celery root to the potatoes adds a complex flavor to offset the richness of the lamb. Using Firestone Walker Brewing Co. Double Barrel Ale or DBA as cooking liquid, to ultimately create the sauce or gravy for the dish, adds some much to the final flavor of the dish. This beer’s primary fermentation is done in new American oak, that is full of wood flavor. These flavors pair with the malt-forward beer, lower in ABV, while still having an amazing texture and drinkability.
To further add an extra dimension of flavor, Goat Gouda cheese has a slight tang and creamy texture different than cheddar. All these flavors together create a Lamb Shepherd’s Pie with Ale that will scream comfort food, English pub fare, and Beer Cuisine, all in the same bite.
Lamb Shepherd’s Pie with Ale Recipe Variation:
Beef may be substituted instead of the lamb, renaming this traditional pub-style dish into a Cottage Pie. Or try my Cottage Pie with Ale recipe.