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Monday night is usually leftover night in our house but this week we have no leftovers, apart from enough chicken for a lunchtime sandwich.

My mother always made Shepherds Pie with the leftovers from Sundays roast and in particular leftover roast lamb , it was  minced,  added to cooked carrot, onion and gravy, which to me that is the best way to make it. However, in the absence of leftovers,  I’m using some minced lamb I bought at Saturdays farmers market  from www.atasteofgalloway.co.uk. remembering of course it’s the second week of Scottish Food fortnight and I have pledged to cook with as much local Scottish produce as possible.

Shepherds Pie is real tasty comfort food and I’ve been making this recipe for 30 years.When the boys were small they loved it with baked beans but as they’ve got older I serve it with whatever vegetables are available.

Ingredients.

Filling

1kg Minced Lamb

1 large onion, chopped

2 large carrots, chopped

100 ml Tomato ketchup

1 tsp Mustard

2 beef stock cubes.

Optional

225 g of sliced mushrooms

2 Tbsp Worcester Sauce

4 slices of Stornoway black pudding, chopped small and dry fried.

Topping

900g Potatoes or

650g Potatoes & 250g sweet potatoes

4 Tbsp Fresh breadcrumbs.

Heat a large deep sauté pan and add the minced lamb, and using a wood spatula mix to brown and break up the mince. Once the mince has browned I like to drain the mince to remove excess fat, returning and meat juices to the mince.

Add the onion to the pan, and cook for 1- 2 minutes, add the carrot and continue cooking for approx 5 minutes. Return the minced lamb to the pan, add the tomato ketchup and cook for 1 minute. Stir in the mustard, crumble in the stock cubes and add approximately 350ml – 500 ml water.

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Cover and cook for 30 minutes, remove the lid and continue cooking for about 20 minutes to allow the sauce to reduce and thicken.

Meanwhile prepare the potato topping, cook the potatoes until tender,drain and mash with the creme fraiche or natural yoghurt.

Spoon the filling into a 2 litre  casserole, if using black pudding, spread over the the filling, top with the potatoes and use the back of a fork to smooth over. Sprinkle the breadcrumbs on top, place in the oven and bake for about 20 – 25 minutes or until piping hot and the toping is golden.

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Shepherds Pie is a good one pot meal in itself although I always serve with additional veg.

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