Potato Stuffed Soda Bread with Shepherd's Gravy

Method

1. 01

   Mash the boiled potatoes until smooth. Mix in the sliced green onions, salt, black pepper, and cayenne while the potatoes are still hot. Once slightly cooled, fold in the chopped parsley and grated Irish cheddar. Set aside or refrigerate.

   

   ↗Watch · 0:23
2. 02

   Preheat oven to 400°F. In a large bowl, whisk together the flour, salt, and baking soda. Pour in the buttermilk and mix with a fork until a shaggy dough forms, then use your hands to briefly press it into a wet, sticky ball.

   

   ↗Watch · 2:08
3. 03

   Divide the dough, placing about 45% of it onto heavily floured parchment paper. Flatten into a rectangle or oval, cover with another piece of parchment, and roll out thin. Spread the potato filling over the dough, leaving a 1-inch border.

   

   ↗Watch · 2:58
4. 04

   Roll out the remaining dough into a similar shape and place it over the filling. Pinch the edges to seal, brush the top with a little buttermilk, and bake on a sheet pan for 30–35 minutes until golden brown. Let cool to room temperature.

   

   ↗Watch · 5:13
5. 05

   To make the gravy, sauté ground lamb and diced onions in butter over medium-high heat until deeply browned. Season with salt, pepper, and cayenne. Stir in flour for 2 minutes, then whisk in broth and simmer until thickened.

   

   ↗Watch · 7:25
6. 06

   Slice the cooled bread and pan-fry the slices in butter over medium-high heat until golden and heated through. Serve immediately over a pool of hot Shepherd's gravy.

   

   ↗Watch · 8:50