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SHEPHERD'S PIE |
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| This is the natural follower to a dinner of fresh lamb. |
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| Ingredients: |
1/4 cup, unsalted butter
1 lb. left-over lamb, ground in the food processor
1 Cup chopped onion
2 carrots, chopped
1.5 t salt
1 t ground black pepper
8 oz. mushroom, chopped
1 bay leaf
2 T flour
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1 T tomato paste
1.25 cups beef stock
1 t Worcestershire sauce
2 cups prepared instant mashed potatoes
1/8 t nutmeg, ground
1/2 cup cheese, grated [we prefer Gruyere]
1/4 t Cayenne Pepper
1/4 t Sugar
lamb au jus
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| Procedures: |
Saute mushrooms, in butter, until liquid is gone.
Prepare instant mashed potatoes to result in 2 cups.
Grind the leftover lamb in the food processor.
Chop and saute the onions and carrots in butter with salt and pepper.
Add the lamb au jus.
Add the mushrooms, bay leaf and cook, stirring, until the liquid is almost gone.
Add the tomato paste and cook, stirring, until starting to color.
Add the flour and cook, stirring, for 1 minute.
Gradually add the stock and Worcestershire and bring to a boil.
Reduce the heat, cover, and simmer until thickened, ~20 to 25 minutes.
Preheat the oven to 400o.
Transfer the lamb to a baking dish.
Stir in the veggie mixture and top with a layer of mashed potatoes.
Sprinkle the cheese on top.
Bake until browned and bubbly on top, ~10-15 minutes.
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| Notes: |
2013-11-30: Topped with leftover Holiday Potatoes from Thanksgiving, it will be served over the Christmas holidays.
2009-08-01: We had lamb au jus leftover from the last lamb top round and added that.
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09/13/2015
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