Barbecue Bob's BBQ and Beer Bash!

BBQ Bob's Celtic Pie

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Are you a meat and taters kind of person? Well then this one's for YOU! Flavor to spare!
Wash it down with a dry Irish stout!

God Bless!

BBQ Bob and Miss Claudia

Miss Claudia adds:
This is my absolute favorite food on a autumn/winter's day and the kids go crazy for it!

1lb ground Lamb
1lb ground chuck
large maui onion-minced
2 large carrotts -minced
1 stalk of celery-minced
1/2 cup of chopped mushroom- I use porcinni's
3 cloves of finely minced garlic
1/2 stick of butter
1 t Worcestershire
1 t dried rosemary
2 t dried thyme
1 t nutmeg
Sea salt
Fresh ground pepper
8-10 large potatoes - (peeled) -chop and boil
1/2 cup of heavy cream
4T butter - chopped in small bits
Paprika
Parmesan cheese-grated

Directions:

In a large skillet, cook the lamb and beef until done. Render the fat and add 1/2 stick of butter.
Add the onion, carrots, celery and mushrooms. Saute until onions are translucent. Add the garlic, worcestershire, rosemary, thyme, nutmeg, salt and pepper.
Re-introduce the meat and mix well.

If, you like more gravy with your meat, at this time, add 3 beef bouillion cubes to a 1/2 cup of hot water - add to the meat mixture.

Boil peeled potatoes (in a kettle) until tender, strain, and mash with 1/2 cup heavy cream until smooth.

In a large baking dish layer all the meat mixture on the bottom - evenly. Put the mash potatoes on top of the meat and score with a fork. Add butter bits to the top of the potatoes, sprinkle with paprika and grated parmesan cheese. Bake at 350 for thirty (30) minutes or until crust is dark, golden brown.

Enjoy!

BBQ Bob