Ingredients

The following ingredients have 8 Servings
  • 1 1/2 - 2 pounds lamb roast (or "beef stew meat")
  • 1 large onion (peeled and chopped)
  • 3 cloves garlic (peeled and minced)
  • 3 large carrots (peeled and chopped)
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/3 cup stout beer
  • 3 tablespoon tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon corn starch
  • 2 teaspoons whole grain mustard
  • 1 teaspoon beef base
  • 1 teaspoon dried thyme
  • 5 cups thick mashed potatoes
  • 1 cup shredded sharp cheddar (or Dubliner cheese)

Instruction

  • Cut the lamb into small bite-size pieces. Place the meat in an oven-safe non-stick skillet (or cast iron skillet) and set over medium heat. Brown the lamb on all sides. Then push to the side of the pan and add the onions. Soften for 5-6 minutes.
  • Pour the lamb, onions, and all remaining ingredients, excluding the mashed potatoes and cheese, into a 6-quart slow cooker. Season with 1 teaspoon salt and 1/4 teaspoon pepper, and stir well. Wipe down the sides of the slow cooker with a dry paper towel. Then spread the mashed potatoes over the top of the beef mixture all the way to the edges of the crock to seal in the ingredients below.
  • Place a long piece of paper towel over the slow cooker to absorb the steam, and cover with the lid. Turn on high for 4-5 hours, or low for 8-10 hours.
  • When ready to serve, sprinkle the cheese over the top of the potatoes and place the lid back on for 5 minutes to melt the cheese. Serve hot and garnish with extra herbs if you have them.