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Full Online Book HomeLearning KitchenCasseroles - Lamb Sheppard Pie
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Casseroles - Lamb Sheppard Pie Post by :davdlwh Category :Learning Kitchen Author :Unknown Date :January 2012 Read :660

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Casseroles - Lamb Sheppard Pie

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.)

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 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 heat, 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 mushroomsat this point - they are not part of the traditional shep. Pie recipe, but they taste nice. (perhaps not for the cooking
class)

(3) TO MAKE POTATO TOPPING: Combine potato,milk,butter, salt & pepper.Mix until smooth andcreamy.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.)
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