Serving Size: 4
Use a light or dark beer for this recipe, depending on your flavor preference.
Cook lamb and onion in a large saucepan over medium-high heat for 5 minutes, stirring frequently. Stir in carrot, turnip and garlic and cook for a few minutes more. Stir in flour and stir for 1 minute. Slowly add stock and beer, stirring constantly. Add Worcestershire sauce and thyme. Reduce heat and simmer, covered, for 30 minutes. Stir in peas and season with salt and pepper. Preheat oven to 400°F and lightly butter or grease four large individual oven safe dishes. Spoon equal amounts of lamb mixture into dishes. Stir together potatoes and parsley and spread 1/2 cup over each portion. Sprinkle each with 1 tablespoon cheese. Bake for 20 minutes or until stew is hot and bubbly and potatoes are lightly browned.