Potato Stuffed Soda Bread with Shepherd's Gravy
Ingredients: plain mashed potatoes, green onions, freshly ground black pepper, salt, cayenne · 90 min cook time · 700kcal · ~₩23,900
Ingredients
500g plain mashed potatoes, 100g green onions, 5g freshly ground black pepper, 10g salt, 2g cayenne, 30g freshly chopped Italian parsley, 150g grated Irish cheddar, 500g flour, 5g baking soda, 400ml buttermilk, 50g butter, 300g ground lamb, 150g diced onions
Instructions
1. Cook plain mashed potatoes in salted water until very tender but not falling apart. Drain well and transfer to a bowl.
2. Mash the potatoes until smooth. Add freshly sliced green onions, freshly ground black pepper, salt, and a few shakes of cayenne. Mix well while hot.
3. Add freshly chopped Italian parsley and grated Irish cheddar (or cheese of choice) to the potato mixture. Mix thoroughly. Refrigerate if making ahead, or set aside.
4. For the soda bread dough, whisk together flour, salt, and baking soda in a bowl. Ensure not to use baking powder.
5. Pour in buttermilk and mix briefly with a fork until a shaggy dough forms. Switch to your hand and gently press everything into a ball, cleaning the sides of the bowl. Do not knead.
6. Take slightly less than half (about 45%) of the dough and transfer it onto a floured piece of parchment paper. Flatten it into a rectangle or oval for the bottom of the bread.
7. Scrape off any dough stuck to the parchment and add it to the remaining portion. Dampen fingers and neaten the edges of the flattened dough.
8. Spoon the potato filling over the flattened dough, lightly pressing it down and making it even. Leave at least an inch of dough uncovered around the edge.
9. Transfer the rest of the dough onto another piece of floured parchment paper. Press it out into a similar shape as the bottom piece, moistening fingers to prevent sticking. Dust generously with flour before placing another parchment on top and flattening.
10. Carefully flop the top dough piece over the potato filling. Poke, press, pinch, and push the edges together to seal. The sticky dough will seal easily.
11. Scrape off excess flour and slide the bread onto a sheet pan. Brush the top with a little extra buttermilk for a nicer color, if desired.
12. Transfer to the center of a 400°F (200°C) oven for 30 to 35 minutes, or until golden brown. Once baked, transfer to a rack and let cool to room temperature.
13. For the shepherd's gravy, sauté ground lamb and diced onions with a pinch of salt and melted butter over medium-high heat for 5-6 minutes until browned with substantial caramelization.
14. Season the lamb mixture with freshly ground black pepper and a few shakes of cayenne.
Source: Watch the original video