Irish Stout Beer Braised Lamb Pie

foodworthfeed.com

Catalabella

Cooking oil as needed (about 3 to 4 Tablespoons)

note: ½ medium celery root or 3 stalks of celery See Note: a., medium diced

2 medium carrots medium diced

2 medium parsnips medium diced

¼ Cup all-purpose flour

1 Tablespoon ground coffee optional

1 Tablespoon fine kosher salt* plus more for seasoning to taste

1 ½ teaspoons freshly-ground black pepper plus more for seasoning to taste

2 pounds lamb stew meat large pieces of fat and silver-skin removed, cut in bite-sized pieces

½ medium red onion small diced

2 cloves garlic minced

1 sprig fresh rosemary minced

3 to 4 sprigs fresh thyme minced

note: 2 Tablespoons tomato paste See Note: b.

2 Tablespoons light or dark brown sugar

24 ounces Irish stout beer 2,12 ounce cans or bottles; Guinness Draught brand recommended (See Note: c.)

2 to 3 Cups beef stock plus more as needed

5 to 6 medium Yukon gold potatoes peeled and medium diced

2 Tablespoons unsalted butter

1 package or recipe Prepared Pie Dough Our Favorite Buttery Pie Crust Recipe recommended

1 egg wash if desired (See Note: d.)

Flaky finishing salt as desired

Parsley finely chopped, as garnish, as desired

Directions at foodworthfeed.com

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