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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

Serves 6


4-strips bacon, diced

2-pounds ground chuck

1-medium onion, diced

2-cloves garlic, minced

½-tsp salt

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

¼-cup ketchup

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.


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