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Shepherd's Pie
6 Servings
100% would make this recipe for Shepherd's Pie again.
In a land where sheep were a main food supply, it is not surprising that mutton and lamb form the basis of many Scottish dishes. Here is the traditional "Shepherd's Pie" - the variant based on beef is usually called "Cottage Pie".
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Shepherd's Pie Ingredients
1 pound
Minced
lamb - 450g
1 ounce Plain
flour
- 25g
1 1/2 pounds
Potato
es - 700g
1 tablespoon
Tomato puree
1 Large
onion
1 ounce
Butter
- 25g
2 ounces
Mushrooms
- 50g
4 tablespoons
Milk
1 single
Bay leaf
1/2 pint Lamb or beef
stock
- 300ml
2 large
Carrots
2 ounces Cheese - 50g
Instructions for Shepherd's Pie
Dry fry the lamb with the chopped onion, bay leaf, sliced mushrooms and diced carrots for 8-10 minutes. Add the flour and stir for a minute. Slowly blend in the stock and tomato puree. Cook, stirring, until the mixture thickens and boils. Cover and simmer gently for 25 minutes. Remove the bayleaf and place in a 1.7 litre (3 pint) ovenproof serving dish.
At the same time, cook the potatoes in boiling water for 20 minutes until tender. Drain well, mash with the butter and milk and mix well. Spread on top of the mince mixture and sprinkle over with the grated cheese.
Bake for 15-20 minutes in a pre-heated oven at 200C/400F (Gas Mark 6). Serve hot with green vegetables
Main Ingredient:
Lamb
Cuisine:
Scottish
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Another classic from my youth (a long time ago) but still popular today! [I posted this recipe.]
danpa
on Aug 15 2008 12:59PM
Total Time: 1:00
Active time: 0:20
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posted by danpa
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