• 2 carrots – peeled and diced
• 3 celery stalks – diced
• 1 medium yellow onion –
• peeled and diced
• 4 garlic cloves – minced
• 1 cup peas
• 2 rosemary sprigs – stemmed and finely chopped
• 5 thyme sprigs – stemmed and finely chopped
• 1 bay leaf
• 4 tbsp cooking oil – divided
• ½ pound lamb shoulder – cubed
• 1 pound ground lamb
• 1 ½ cup beef or veal stock
• 2 cups Guinness beer
• 1 cup canned diced tomatoes – liquid drained
• 1 tbsp sugar
• ½ tsp Worcestershire
• 1 tbsp cornstarch
• 2 tbsp water
• Salt and pepper to taste

In a large pot, Heat 2 tbsp cooking oil over medium-high heat add onions, carrots, and celery and cook about 5-7 minutes or until soft. Place in bowl and set aside. Add 2 tbsp cooking oil to same pot over medium-high heat and brown the ground and cubed lamb with the garlic, rosemary, and thyme. Add to bowl with the veggies. Add the 2 cups of Guinness to the pot and bring to a boil, scraping up any bits at bottom of pan. Add the meat and veggies back into pot, along with the beef stock, bay leaf, sugar, diced tomatoes and Worcestershire. Let simmer for 20 to 30 minutes or until lamb shoulder is tender and cooked through. Make a slurry with the cornstarch and water and add to pot until it has thickened. Add Peas and Salt and Pepper to taste.

• 4 large russet potatoes – peeled and cut into chunks
• 4 parsnips – peeled and cut into chunks
• 5 tbsp butter
• ¼ cup cream
• 4 tbsp Three Little Figs French Onion Confit jam
• Salt to taste

In large pot bring water to fast simmer. Add potatoes and parsnips and cook until can be easily pierced with fork or knife. Drain. Add butter and salt and mash until smooth. Stir in cream and French Onion Confit Jam.

Putting it all together: Preheat oven to 375°F. Put lamb mixture in a deep 8×11 in casserole dish. Spread mashers evenly over top of lamb mixture. Bake for 15 minutes or until top is golden. Serves 6. Recommended served alongside a pint of your favorite Irish beer.