|Nutritional Guidelines (per serving)|
|Servings: Serves 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||29%|
|Saturated Fat 11g||55%|
|Total Carbohydrate 51g||19%|
|Dietary Fiber 6g||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
One of the quickest and easiest supper dishes has to be a Shepherd's pie. The pie makes a great family supper and is wonderful both winter and summer though maybe not on the hottest days. The pie is also loved by children.
Traditionally a shepherds pie would be made from leftover lamb from a Sunday roast, just finely chop the meat in the food processor or mincer. Use leftovers or you can simply start from scratch with freshly ground lamb. Either way, this pie makes a delicious supper.
Shepherds pie is made with lamb, if using ground beef it would be called a Cottage Pie. The recipe, however, is the same for both. To be even thriftier, why not use up any lamb or beef leftover from your Sunday roast,
- 900 g./2 lb. potatoes (peeled and quartered)
- 6 tablespoon milk
- 110 g./2 oz. butter (cubed)
- Salt and black pepper to taste
- 1/2 tablespoon lard (or drippings)
- 115 g./1 cup onion (chopped)
- 115 g./1 cup carrot (finely diced)
- 1 clove garlic (minced)
- 450 g./2 cups ground lamb (or minced, fresh or leftover)
- 600 ml./1 pint beef stock
- 115 g./1 cup mushrooms (chopped white)
- 2 tablespoon parsley (finely chopped flat leaf)
- 1 tablespoon all-purpose flour
- 1 tablespoon butter
Gather the ingredients.
Heat the oven to 190 C/375 F/ Gas 5
Boil the potatoes until soft then drain into a colander. Place the milk and butter in the pan used to boil the potatoes, return to the heat and warm gently until the butter has melted. Add the potatoes and mash. Season to taste and keep to one side.
Melt the lard or dripping in a large deep pan. Add the onion and carrot and fry for 5 minutes. Add the garlic and cook for another minute.
Add the ground lamb, fresh or leftover, and one-third of the beef stock to the onion and carrot mixture and cook, stirring constantly until all the meat is browned. Add the remaining stock, parsley and mushrooms, season with salt and pepper. Cover with a lid and cook for 15 minutes.
Mash the flour into the remaining 1 tbsp butter then add in small pieces to the ground meat sauce, stirring until all the flour has dissolved and the sauce has thickened slightly, approx 5 mins.
Place the meat sauce into an 8"X 3"/ 20cm X 7cm deep ceramic or glass ovenproof dish and cover with the mashed potato. Sprinkle the grated cheese on top of the potato and bake in the heated oven for 30 - 35 mins until the surface is crisp and browned.Serve immediately with fresh seasonal vegetables.