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.
Sunday, January 8, 2012
Dave loves to eat, and cook, and feed his family and friends. Thankfully Dave's family and friends like to eat what he cooks. Dave has achieved the Great American Dream -- suburban banality. He cooks from his modestly appointed kitchen in the leafy suburbs of Delaware County, Pennsylvania, a stone's throw from Philadelphia. Stop by for dinner. Or lunch. Or breakfast.