Pie and a Pint- Wabi Nabe

Shepherd's  Pie

for your Wabi Nabe

Some time ago when I last lived in Tennessee the pals and I would drive out to East Nashville for a pie and a pint. While this recipe is certainly not what was served at that laundromat-turned-restuarant, it serves as an inspiration. Sized just right for your Wabi Nabe, enjoy.

INGREDIENTS:

-3 potatoes, peeled and cubed

-3 tbs. sour cream

-1 tbs. butter

-1 egg yolk

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-1 lbs. ground beef, lamb, or protein of choice

-1 small red onion, chopped

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-3 tbs. cold water

-2 tbs. all-purpose flour

-2 tbs. butter

-1 cup milk or water

-7 small crimini mushrooms, chopped

-2 dashes Worcestershire sauce
-Salt and pepper to taste

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-1.5 cups green peas 

-1 tsp.  cayene

-1 tsp. paprika

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-Shredded cheddar cheese

*optional 1-2 cloves roasted garlic

-1 pint Guinness stout

DIRECTIONS:

Before you begin anything else, begin your garlic roasting while you prep your meal if you plan on including this addition. 

Peel, cube and boil potatoes in Wabi Nabe filled half full of water. Potatoes are done when after speared with a fork, they slide easily off. Drain and place in a separate bowl. Add sour cream, butter, and egg yolk and beat until creamy.

In a separate skillet (or Wabi Nabe) brown protein. Add chopped onion and cook over medium heat until onions are tender. Set aside. 

In the empty Wabi Nabe bring one cup of water or milk with butter to a simmer. Add mushrooms and cook until softened, dash with Worcestershire. In a jar combine flour and cold water, cap with lid and shake until smooth, pour into the mixture and thicken gravy over low heat. Add seasonings, protein mixture, and stir in peas. Top with mashed potatoes then cover with cheddar cheese. 

Broil in oven until the cheese is a crispy golden brown, let set for 5-8 minutes and spread with roasted garlic.

Serve hot with a cold pint of Guinness.