Sunday, January 8, 2012

Shepherd's pie

Had about half the boneless lamb roast leftover, so decided to use it up and make shepherd's pie. 

I minced the cold lamb into small pieces and set it aside. 

In a saucepan, I sauteed two small onions, and two carrots in 4 Tbp butter, until softened a bit.  Salt, pepper, and a teaspoon of thyme added to season it.  Added 4 Tbp flour, and cooked a minute or two.  Added the leftover lamb roast drippings and a 10.5-oz can of chicken stock (Horrors! Canned stock!).  Brought it to a simmer, then added 2 Tbp Worcestershire sauce.  Added one cup frozen peas, and the reserved minced lamb meat.  Stirred until combined, and warmed through.  Turned out into a shallow baking dish. 

Made some mashed potatoes.  (If you need a recipe for that, you're reading the wrong food blog.)  Topped the lamb stew with the mashed potatoes, and tossed a handful of shredded cheddar cheese on top. 



Into a 350°F oven for 25 minutes, until bubbly around the edges and the cheesy top was browned. 


Looks especially tasty in the new china.

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