I once visited an amazing old restaurant in the small village of Hope, England. With its unmatched chairs, low ceiling, thick stone walls, and fire burning in the fireplace, it was the picture of Old World dining. Being in such a cozy pub called for ordering a stew with braised lamb and leeks, and it was as amazing as you would expect. Upon returning home, I made a simple stew and topped it with mashed potato dumplings seasoned with caramelized onions, a combination that reminds me of that visit.
FOR THE STEW
3 tablespoons olive oil
1 onion, chopped
1 leek, chopped
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound lamb shoulder chops, cut into 1-inch pieces
2 cups water
1/2 ounce concentrated beef broth or demi-glace concentrate
12 ounces brown ale or Guinness
2 sprigs of thyme
1 potato, peeled and cut into 1-inch cubes
2 carrots, sliced into 1/2-inch slices
FOR THE DUMPLINGS
3/4 cup soft wheat self-rising flour
1/4 teaspoon freshly ground black pepper
3/4 cup mashed potatoes
1/4 cup buttermilk
1/4 cup shredded Irish cheddar cheese
1/2 teaspoon minced fresh mint
To make the stew, place a Dutch oven over medium heat and add the olive oil. Cook the onions and leeks in the hot oil until caramelized and browned, about 30 minutes. Remove and reserve.
Place the flour, salt, and pepper in a shallow pan and toss the lamb in the flour. Add the lamb to the Dutch oven and cook until the meat is browned, about 5 minutes. Add the water, beef broth, beer, thyme, and half of the onion and leek mixture. Simmer for 1 1/2 hours. Remove the thyme sprigs.
Add the potatoes and carrots and cook for about 20 minutes or until they’re tender.
To make the dumplings, combine the flour and black pepper in a large mixing bowl. In another bowl, combine the mashed potatoes, buttermilk, cheese, and remaining half of the onion and leek mixture. Stir the buttermilk mixture into the flour. Drop by heaping tablespoons on top of the stew. Cover and cook for 20 minutes. Sprinkle the top with mint and serve.