A Hard Day's Night: Scouse (Beef & Lamb Stew) w/ Sir Paul McCartney's Mashed Potatoes

Serves 4

1/2 pound lamb stew meat, cubed

1/2 pound beef stew meat, cubed

flour, for dusting meat

2 tablespoons canola oil

1/2 large onion, peeled & halved

1 large carrot, cut into chunks

1 large parsnip, cut into chunks

1 cup beef stock

1 bottle (12 oz) Newcastle Brown Ale, room temp

1 tablespoon tomato paste

1 bay leaf

1/4 teaspoon ground thyme

salt and pepper, to taste

Dust meat with flour. Heat oil in medium pot and brown meat in batches. Remove meat from pot.

Remove pan from heat and add remaining ingredients, as well as salt and pepper to taste. Bring to boil, then lower to simmer (adding meat back in) for 1 1/2 hours.

Serve over mashed potatoes.

For Mashed Potatoes:

Adapted from this video

3 to 4 Idaho/russet potatoes, peeled and cubed (depending on size)

1/4 cup onion, diced

4 tablespoons margarine or butter

1/4 cup skim or soy milk

sea salt, to taste

Peel potatoes and keep in ice bath until ready. Boil heavily salted water and add potatoes, cook for 20 minutes.

Peel and dice onions.

Drain out water and mash potatoes until there are no lumps.

Add margarine or butter (Sir Paul says margarine, then says butter... old habits. me like butter.)

Sir in onion. Salt to taste.

Sprinkle with chopped parsley, if you so desire.

Found at: http://chef-du-cinema.blogspot.com/2011/01/tv-bites-hard-days-night.html

All original content © Copyright 2010-11 by Ron Deutsch. Permission required for any republishing.