Shepherd’s pie

Shepherd’s pie

By
From
Encyclopedia of Food and Cookery
Serves
4-6

A great homely dish invented to use up leftover roast lamb but so good in its own right that it’s worth cooking more lamb than you need for the first meal just to enjoy it.

Ingredients

Quantity Ingredient
375g boneless lamb, cooked
30g bacon dripping or butter
1 onion, chopped
250ml leftover gravy
or 1 1/2 tablespoons plain flour, and 250 ml warm beef stock
freshly ground black pepper
1 teaspoon worcestershire sauce
500g potatoes, peeled
30g butter
2 tablespoons milk, hot
salt

Method

  1. Mince lamb or chop it very fine. Melt dripping or butter in a saucepan and fry onion gently for about 5 minutes or until golden. Stir in gravy and bring to simmering point. Or stir flour into onion, cook for 1 minute, remove from heat and cool a little. Add stock, stirring until smoothly blended, then return to heat and stir until boiling. Add lamb, salt, pepper and Worcestershire sauce. Cover and simmer gently for 30 minutes.
  2. Meanwhile, cook potatoes until tender. Drain well, dry off over low heat and mash with butter and hot milk. Transfer meat mixture to a pie dish. Spread potato over and rough up surface with a fork. Place under a preheated moderate grill until top is golden brown. Serve at once.

Note

  • To extend meat, 1 tin of baked beans and a pinch of nutmeg can be added 5 minutes before the end of cooking.

Variation

  • Cottage pie: This is the name for a similar pie when the dish has been varied by using beef instead of lamb or by adding diced, cooked vegetables to the filling.
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