Shepherd's Pie Thursday December 18, 2008
1 medium onion, peeled and finely chopped
2 or 3 carrots, peeled, cut into chunks and cooked almost done
1 cup frozen green beans, steamed until almost done
2 TBSP Worcestershire sauce
6 TBSP butter, divided
1 pound left-over roast lamb, cut into small pieces
1 cup lamb stock or beef stock
Salt and pepper
1-1/2 pounds potatoes, peeled and cut into 1/8ths
1/2 cup (about) milk
Preheat oven to 375 deg. Saute onion in 2 TBSP butter until soft and lightly golden. Stir onions and butter, along with the other vegetables, the Worcestershire and the stock into the lamb. Season well with salt and pepper, stirring until moist. Place lamb mixture in a large oven-proof casserole and set aside.
Boil potatoes in salted water until tender. Drain thoroughly and return to the hot pot over low heat. Stir 1 minute to evaporate any remaining water. Remove from heat, add 2 tablespoons of butter, and mash. Add enough of the milk to bring the mashed potatoes to a creamy consistency. Season well with salt and pepper.
Spoon mashed potatoes evenly over the lamb in the casserole. Dot the top with remaining 2 tablespoons of butter. Bake 30 minutes or until browned.
Please note: This is an old dish and there are many ways to cook it. If you do not have left over lamb, you may use ground lamb or ground beef. Just cook it until all color is gone with the onions. As far as vegetables are concerned, use almost any left over veggies you may have. If you have left over roasted vegetables from the recipe above, they will work fine. Just remember that you will be putting mashed potatoes on top. As far as the potatoes are concerned, left over mashed potatoes work fine.