Welcome to Friday Feast in the Tavern! I'm sharing a delicious recipe from one of my favorite heroes! As you might know, Conn MacRoich from Quest of a Warrior, is an ancient Fenian Fae Warrior. He’s powerful, arrogant, and a badass Fae. There are many layers to this warrior, but I would like to share a unique one with you. He’s a vegetarian. He honors the land and the animals.
This is one of Conn’s favorite meals at the Seven Swans Pub, along with a good Irish stout. I hope you enjoy it, too.
Conn’s Shepherd’s Pie
3 tablespoons olive oil
1 Green garlic (if unable to find any, substitute 2 cloves of garlic, chopped)
1 medium onion, chopped
3 carrots, peeled and diced
8 oz package of sliced mushrooms
2 stalks of celery, chopped
2 tablespoons, chopped fresh parsley
1 teaspoon chopped fresh thyme
2 tablespoons all-purpose flour
2 cups low-sodium vegetable stock
1 cup Guinness
1 cup of frozen peas, thawed
2 lbs. Russet or Yukon potatoes—OR Yams, peeled and cut into 1-inch pieces
½ cup milk
2 tablespoons unsalted Kerrygold Irish butter
3-4 tablespoons Kerrygold Irish Cheddar, grated (optional)
In a large skillet, warm 2 tablespoons of the oil. Add the olive oil to the pan. Stir in the onion and cook for 5 minutes and onions are soft. Add the carrots, celery, parsley, and thyme. Cook for 3 minutes. Stir in the flour, cook for several minutes, and then add the stock and Guinness. Bring to a boil. Reduce heat to low, and simmer uncovered, stirring occasionally for 20 minutes. Season again with salt and pepper and add the peas and remove skillet from heat.
Preheat oven to 425 degrees.
In a large saucepan over medium heat, cook the potatoes for 12-15 minutes, or until tender. Drain and mash. Add the milk and butter. Stir until smooth.
Transfer the stew to a large casserole dish. Spread the mashed potatoes over the meat mixture and bake for 10-12 minutes.
Preheat the broiler and sprinkle the potatoes with the grated cheese, if using. Broil until potatoes are slightly brown and cheese is bubbling.
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