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Full Online Book HomeLearning KitchenCasseroles - Lamb Shepards Pie By Descher
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Casseroles - Lamb Shepards Pie By Descher Post by :aloha Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1772

Click below to download : Casseroles - Lamb Shepards Pie By Descher (Format : PDF)

Casseroles - Lamb Shepards Pie By Descher

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
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450g / 1 LB lean minced lamb* 900g / 2 LB potatoes 1 tbsp tomato paste 1 tbsp Worcestershire sauce 1 large onion 1 cup beef stock 2 tbsp vegetable oil 2 tsp dried mixed herbs 1/2 cup milk 50g / 11/2 ozs butter 60g / 2 ozs grated cheese pepper salt Preheat oven to 180°C / 350ºF . Wash, peel, and halve potatoes. In a medium-size saucepan, bring a large quantity of salted water to a boil and cook potato halves until soft. Mash potatoes, mixing in milk and butter to make puree light and fluffy. Season with salt and

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Casseroles - Lamb -  Moussaka Amerikanis
4 medium-sized eggplants Salt 10 tablespoons butter, divided 2 pounds ground lamb or beef 3 onions, chopped 2 tablespoons tomato paste 1/4 cup chopped parsley 1/2 cup red wine Salt and pepper, to taste 1/2 cup water 1/8 teaspoon cinnamon 2 to 3 eggs, beaten 3/4 cup grated cheddar cheese, divided 1/2 cup bread crumbs, divided 6 tablespoons all-purpose flour 3 cups milk, scalded Salt and pepper, to taste 1/8 teaspoon nutmeg 4 egg yolks, lightly beaten 4 tablespoons olive oil Peel 1/2-inch strips lengthwise from eggplant so that it looks striped. Cut eggplant into 3/4-inch-thick rounds. Sprinkle with salt; set