I had an idea this afternoon of a cross between a Shepard's Pie and Pot Pie. I wanted to use beer. So I went to the grocery store where lamb shoulder was on special and I added some parsnips and carrots for the bottom, leeks, celery, cremini mushrooms and shallots. Loving the aspect of cooking with alcohol I added a New Belgium Cigar City Brewing (Lips of Faith Series) to my pan to deglaze the drippings of the lamb coated in flour. Taragon, Sage, Thyme, salt, pepper and garlic were my seasoning agents. I added chicken stock to the sauce and topped it with a Bisquick biscuit mix adding parmesan cheese and garlic. A simplt corn starch slurry tightened the sauce before baking.
The ale I used was brewed with anaheim and marash chiles. You can really pallet that aspect of the beer, with the fresh herbs, garlic and the earthiness of the lamb. This really came together well, but I am not sure how to classify it? I baked it at 425 for 30 mins then added to Bisquick mixture to the top and baked an additional 14 in a cast iron skillet. It has received rave reviews from my taste testers!
My main focus on this dish was knife skills and presentation. I really need some white dinnerware!