Friday, September 29, 2006

Sheperd's Pie

This meal used the lamb left over from the roast listed a few days ago. To start, we went to Foods Down-under, , one of the most extensive list of recipes we have ever seen (almost 500,000). There were 150 recipes for sheperd's pie. This is a combination of many of them.
Dice a large onion, two carrots and 2 generous cups of meat. We used lamb but many recipes used beef or chicken and some were even meatless. Prepare 4-5 potatoes for mashing. Make a roux by melting 2T butter in a pan and adding 2T flour. stir until bubbly. Add 1C stock and 2T Worchestershire sauce. While the sauce is warming, blanch the vegetables for 2-3 min in boiling water and then add 1/2C frozen peas. Continue boiling for another 2 min. Mash the potatoes adding one egg yolk 2T sour cream and 2T milk. Assemble the pie by mixing the vegetables and meat in the sauce. Pour into a 9" pie plate and spread the mashed potatoes over the top. Sprinkle with sweet paprika and place under the broiler until the potatoes are a golden brown. Top with chopped parsley. We served it with a green salad, crusty bread and red wine.



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