Shepherd Pie V2

I bought a little leg of lamb  a few weeks ago, as usual unable to resist short dated half-price bargains.  This weekend I decided to thaw it out and cook it.  It was very nice too.  Pink in the middle, tender and delicious with mint sauce, roast vegetables, peas and gravy.  The problem is that I am not all that keen on cold lamb sandwiches.  Even with relish.  A small leg has a fair bit of left-over meat when one has no guests for dinner.  There is only one way out.  Shepherd pie.

Shepherd pie can ONLY be made from leftover roast lamb, hogget or mutton.  I wrote a little rant on the subject and published a recipe before.

A few changes in this one. Firstly, less added water, because the last version was a bit watery due to  liquid coming from the vegetables.  Secondly I did not precook the filling.  Thirdly, for the topping I used leftover roast pumpkin and roast potatoes which I had also put through the mincer.    The potato and pumpkin had been roasted with the leg of lamb after being rubbed with garlic and salt and  drizzled with olive oil.

In my opinion this pie was better than my last attempt and tasted much more like the distinctively flavoured shepherd pie I ate as a child. 

Shepherd  Pie  II

Shepherd's Pie

Shepherd’s Pie

Ingredients:

  • 400-500g cold leftover roast lamb cut into pieces with most, but not all, fat removed
  • two onions cut into quarters
  • two carrots peeled and cut into chunks
  • 6 cloves garlic
  • 2 teaspoons of mixed herbs (rosemary, thyme, sage)
  • a few shakes of ground white pepper
  • a few grinds of black pepper
  • Bay leaves
  • One tablespoon flour
  • 1 teaspoon beef stock powder   (My grandma used an Oxo cube)
  •  any gravy left over from the roast
  • a few dashes of mushroom soy      ( Nan used Bovril)
  • a few dashes of Worcestershire sauce
  • 1 cup peas (which I forgot this time!)

Topping II:

  • 4 roast potatoes minced and 2 cups roast pumpkin well mashed together
  • Grated cheese

Method:

  1. put the meat, carrots, garlic and onions through a mincer (or pulse in a food processor until shredded).
  2. mix in the peas and other ingredients and transfer the mixture to a baking dish
  3. Top  with a layer of mashed potato and pumpkin, raking the surface with a fork to create ridges that will go crisp when baked
  4. sprinkle a little grated cheese on top.
  5. Bake in the oven for about an hour at about 160 C until browned.
  6. Easily enough for six meals!
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About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
This entry was posted in Leftovers, Mince, pies, potato, Roast, Shepherd and tagged , , , , , , , , , , , . Bookmark the permalink.

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