Shepherd's Pie
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Cooking time: 35 minutes for menu Cooking schedule: see below for "menu" instructions |
A leg of lamb has rather a lot of meat on it. Shepherd's pie is traditional to use up the leftovers. The vegetables can be bits of anything left in the fridge. It's normally topped with mashed potatoes but, in this case, we're just using the potatoes left from roasting the lamb.
Shepherd's Pie Time: 35 minutes
If it's lamb, it's Shepherd's pie; Beef is Cottage Pie; Fish is Fisherman's Pie. Regardless, it's a flexible dish meant to use up leftovers. Use whatever veg you have.
2 - 3 cups leftover lamb
1 medium onion
2 cloves garlic
1 stalks celery
2 medium carrots
1/2 cup green peas
1 cup red wine or beef stock
1 1/2 tbs cornstarch (maizena, corn flour) dissolved in 2 tbs red wine or beef stock
1 tbs olive oil
1/2 tsp dried rosemary
leftover potatoes from roast leg
Chop onion, garlic and celery. Clean carrots. Slice in half the long way and then into 1/4" (.6cm) slices. Heat oil in large nonstick skillet over medium heat. Add vegetables and sauté 6 - 8 minutes, until they start to get tender. Add red wine and rosemary. Mix well and bring to a simmer. Add lamb and peas. Cover and let simmer for 5 minutes. Dissolve cornstarch in red wine. Add to skillet, stirring constantly until sauce is thickened. Pour into a baking dish. I use a 9 - 10 inch (22.5cm) square. You want it to be just big enough to hold the meat plus the potato. With a fork or spatula, separate potatoes as best you can and put on top of meat mixture. Bake at 400F (200C) until heated through and bubbly, about 20 minutes. Serve.
Note: You can also make mashed potatoes:
2 potatoes, boil then mash, add a bit of milk and a beaten egg, Mix well and spread on top.
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Cooking Schedule: 35 minutes |
Add lamb and peas, cover and simmer |
Cooking for Two? Or more?
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