Lamb Shepards Pie by descher

posted by descher 10-10-98 5:34 PM


750g (1 1/2 lb) lean cooked roast lamb
25g (3/4 oz) dripping or butter
2 medium brown onions,thinly sliced
1/4 cup plain (all-purpose) flour
1/2 tsp dry mustard
1 1/2 cups (12 fl oz) chicken stock
1/4 cup chopped fresh parsley
1/2 tsp ground pepper
salt to taste
2 tblsp worcestershire sauce
(NOTE: This recipe also lists "1/4 cup fresh chopped mint*" but we found it to be too strong and overpowering
and prefer
the recipe without the mint.)

4 large old potatoes, cooked and mashed
1/4-1/3 cup (2-2 1/2 fl oz)hot milk
30g (1 oz) butter
salt & pepper to taste

(1) Brush an 8-cup capacity casserole with melted butter or oil. Preheat oven to 210C (415 F) Trim meat and cut into small cubes, or mince. Melt dripping or butter in a large pan. Add onions and cook until golden.

(2) Sprinkle in the flour and mustard. Gradually add stock and blend,stirring until smooth. Bring gravy to boil,reduce heat,simmer 3 minutes. Stir through meat, mint*, parsley, pepper, salt and sauce. Remove from heat and spoon into dish. We sometimes chuck in a handfull (not technical cooking terms) of roughly chopped mushrooms at this point - they are not part of the traditional Shep.Pie recipe,but they taste nice.

(3) TO MAKE POTATO TOPPING: Combine potato,milk,butter, salt & pepper. Mix until smooth and creamy. Spread evenly over meat,rough up the surface with a fork.(make a checkered pattern,or text, with the fork if you are like me and enjoy showing-off a bit.)

Bake 40-45 minutes until pie is heated through and potato
topping is golden.

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