Cross-Over Mulligan Stew!!!!
Lord Honey, I'm about to give Mulligan Stew a face-lift--literally--she just ain't gonna look the same. If you've ever made this traditional Irish stew--I think you'll find this a little easier--and if you've never made it at all--just go with my "pot-pie take" from the get-go.
"Mulligan Stew Pot Pie"
From the hoppy flavor of the beer, to the rich broth, chunky tators and crusty, braided-bread topping, it'll make "ya feel like a Leprechaun dancing an Irish jig."
Mulligan Stew Pot Pie
Jason Smith, FNS southerncountrybling.com
4-strips bacon, diced
2-pounds ground chuck
1-medium onion, diced
2-cloves garlic, minced
1-tsp each of onion powder, garlic powder and black pepper
1 ½-tsp dried thyme
4-5 medium white potatoes, peeled and cubed
1-16oz bottle dark beer
3-tsp worcestershire sauce
1-cup beef broth
1-tube of pre-made pizza dough
· In a large sauce pan place the first 7 ingredients and cook until beef is done.
· Add the potatoes, stir in the beer, Worcestershire, broth and ketchup.
· Cover and cook for 15 mins, remove cover and cook for another 30 mins.
· Preheat oven to 350, spray a baking dish.
· Pour the meat mix in prepared baking dish.
· Take the pizza dough out and flatten out, cut strips and make a lattice top or place whole piece of dough on top and cut slits for vent holes in top.
· Bake for 30 mins or until dough is golden brown.
Tip: If you don’t want the beer just add more broth.