Recipe: Smoked Lamb Shepherd’s Pie

2 lamb breast

1 jar LeRoy and Lewis Dalmatian Rub

1 onion, diced

4 stalks of celery, diced

2 carrots, peeled and diced

2 16oz Guinness draguht beers

2 TB dried thyme

1 1lb bag frozen peas

1/2 C heavy cream, separated in 1/4s

5 lb yukon gold potatoes

1/2 lb butter, separated into 1/4s

1 C cream

Season the lamb breasts liberally with L&L Dalmatian Rub. Smoke at 275 for 2–3 hrs or until 145–150 internal temperature.

In a large stock pot, melt 1/4 lb butter and saute the onion, carrot, and celery until translucent. Add the beer and dried thyme and reduce for 10 minutes.

In a large hotel pan, place the smoked lamb breasts and pour over the veggie/beer mixture. Braise, covered in the oven or smoker for 3–4 hrs at 300 until the lamb is very tender.

Cool the lamb to be able to handle it and pull the meat from the bones, separating the cartilage as well. Remove the fat from the pan drippings.

Add the picked lamb meat back to the pan drippings and veggies. Add peas and 1/4C cream to the pan drippings, mix thoroughly, taste and season with salt and pepper.

In a medium stock pot, cook the potatoes until tender. Strain, quarter, and whip in a large bowl with the rest of the cream and butter. Taste and season with salt.

Spread the mashed potatoes over the lamb mix in a medium half hotel pan.

Smoke at 250 until the lamb juices are bubbling.

Serve on St. Patrick’s Day with a cold Guinness.