Thursday, May 30, 2013

Recipe of the Week: Leaky Roof Restaurant Review

Do you Groupon?

Friends rave about Groupon, but I've never taken advantage of one before....until now.

A few weeks ago, one of my favorite little pubs, The Leaky Roof sponsored a great Groupon deal.  For $17 you get $35 of food/drink available in the restaurant (no take-out) for dinner only (no Happy Hour and no Lunch) and NOT to be used during Portland Timber's home games.  So last week, Sandra, Brian and I used the Groupon.

A Goose Hollow favorite for over 60 years, The Leaky Roof promises to have the largest selection of Irish whiskey available in Portland, but I wouldn't necessarily associated the super small, but very quaint neighborhood pub as an Irish pub.

 Lamb Sheppard's Pie

The seasonal menu offers some interesting specialties that satisfy a wide range of pallets, including burgers, sandwiches, soup and salad to grilled duck breast risotto, stuffed meatloaf and Cajun pork. 

The wine and beer list feature some of the best northwest craft breweries and wineries around, in addition to a healthy list of imports.


16th and SW Jefferson St 
Portland, OR 97201
P. (503) 222-3745

Happy Hour!
7 Days a Week
3:00 - 6:00pm
Now Open Sundays Until 9:00pm!

Lamb Sheppard's Pie


2 pounds freshly ground lamb
1 large onion, finely chopped
4 carrots, coarsely chopped
2 tablespoons tomato paste
2 tablespoons flour
1 to 2 tablespoons Worcestershire sauce
Coarse salt and ground pepper
10 ounces frozen peas, thawed
2 1/2 pounds russet potatoes, peeled and quartered
1 cup milk
6 tablespoons butter


Preheat oven to 425 degrees. Heat a large skillet over high heat. In two batches, cook lamb until no longer pink, about 5 minutes per batch. Transfer lamb to a colander set in a bowl; let fat drain off and discard.
Add 1/4 cup water to the skillet, scraping up browned bits with a wooden spoon. Reduce heat to medium; add onion and carrots. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste. Add flour; cook, stirring, 2 minutes.
Add Worcestershire sauce, 2 cups water, and lamb. Season with 2 teaspoons salt and 1/4 teaspoon pepper. Simmer until thickened, stirring occasionally, about 10 minutes. Stir in peas; cook 1 minute. Divide among eight 8-ounce ramekins or two 9-inch glass pie dishes.
Meanwhile, in a medium saucepan, cover potatoes with salted water by 1 inch; bring to a boil. Reduce heat; simmer until fork-tender, 15 to 20 minutes. Drain.
In pan, bring milk and butter to a simmer; remove from heat. Return potatoes; mash. Season with 2 teaspoons salt and 1/4 teaspoon pepper. Spread over pies; use a fork to make peaks. Bake on a baking sheet until tops are browned, 25 to 30 minutes. Cool slightly; serve.