November 5, 2012

Shepherds Pie

Another keeper for my recipe collection. Shepherd's Pie!!! The name comes from the theory that Shepherds are mainly concerned with Sheep and hence we use lamb for the same. It was earlier known as Cottage pie where any leftover meat was used for the filling. A friend of mine recently made her version of this pie for a potluck lunch and ever since I have been wanting to make it for my husband. So this time when he returned home after his voyage, this wonderful Shepherds Pie awaited him. I hope you enjoy it as much as we did.
You will need:
Oil – 1 Tbsp

Big Onion , finely chopped - 1
Carrot, finely chopped – 2 medium
Green peas – ¼ cup
Celery leaves – a bunch
Minced Lamb – 500 gms
Plain flour – 2 tbsp
Beef stock – 500 ml
Bay leaf - 1
Worcestershire sauce – 1 tbsp
Tomato paste – 1 tbsp
Salt & freshly ground black pepper - to taste
Potatoes cooked – 500 gms
Butter – 40 gms
Hot Milk – ½ cup
Garlic Seasoning or any seasoning of your choice – to taste
Melted butter, to brush
 Heat oil in a large saucepan over medium-high heat.
Add onion, carrot, peas and celery and cook, stirring for 5 minutes or until soft.
Add lamb mince and stir together for about 5 minutes.
Add the flour and cook, stirring, for 2 minutes or until combined.
Add stock, bay leaf, Worcestershire sauce and tomato paste.
 Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce thickens.
Season with salt and pepper.
Meanwhile, use a potato masher or fork to mash the cooked potatoes until smooth with butter, milk and seasoning.
Preheat oven to 200°C.
Spread the lamb mixture at the bottom of a baking dish and top it with the mashed potatoes.
Brush with the melted butter and bake in the preheated oven for 20 minutes. Serve hot.

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