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Full Online Book HomeLearning KitchenCasseroles - Lamb Sheperd's Pie
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Casseroles - Lamb Sheperd's Pie Post by :techmom Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2794

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Casseroles - Lamb Sheperd's Pie

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 cover.

Peel and slice onion.

In a medium-size saucepan, heat oil.

Cook onion over medium heat until golden brown.

Stir in tomato paste, herbs, pepper, and Worcestershire Sauce.

Stir in minced lamb, and cook until meat starts to turn brown.

Pour in beef stock and stir for 1 minute.

Transfer ingredients to an ovenproof dish.

Spread mashed potatoes over cooked minced meat.

In order to create a pattern, run a fork over top of potatoes horizontally.

Sprinkle some grated Parmesan cheese over top.

Bake in preheated oven for 45-60 minutes, until surface turns golden brown.


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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 overpoweringand preferthe recipe without the mint.) POTATO TOPPING 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
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