My version is a little fancier, a Sunday supper that took all day to make but didn't require too much actual work. I took chunks of lamb and simmered it in a 200 degree oven for three hours. Then I sauteed some onions and carrots in oil, sprinkled two tablespoons of flour over the vegetables, and sauteed a little longer until the flour was cooked through. Added the vegetables to the lamb and stirred til thick. I seasoned it with chives, salt, pepper, Worchestershire sauce, tomato paste, and a little ketchup. This went back in the oven for another hour or so at 300 degrees, along with four potatoes wrapped in aluminum foil.When the potatoes were ready, I peeled and mashed them with a tablespoon of butter and about a quarter cup of cream (no measuring). I added salt, pepper, and a handful of chives for color and flavor.
Assembling a shepherd's pie is the fun part. Add a cup of peas to the stew, then pour it into a casserole. Drop big spoonfuls of mashed potatoes all over the stew, then smooth out with a knife, spoon, or clean damp hands. If you're serving right away, just broil until the potato is golden on top. If you're putting it in the fridge, heat at 375 until golden. You can even freeze this, just start the oven at a lower temperature and bring it up later. It might take up to 45 minutes to cook a frozen pie.
I know it's not a summery dish, but sometimes I just want what I want!
2 comments:
These last two posts have been so fun! You're right...not summery at all. But I agree...when you want something, get it...and be much the happier for it.
Nice work.
Hi, I saw your recipe for Shepherds Pie and Im really glad you like it. Its one of those dishes that my mum used to cook and it would be extra special when you walk home from school in the middle of winter and you need warming up.
You baked your potatoes, which is a good thing to do with this dish as. The thing is, not wanting to criticise, but you do have far too many other ingredients such as tomato, that dont really belong. I appreciate that people like to improvise with the ingredients they have, but the sublime beauty of Shepherds Pie (and also Irish Stew come to think of it) is the simplicity and reliance on very few but very excellent quality ingredients and a very thorough cooking technique. Also, made correctly its not a low calorie dish, but its great for a cold winter day! So heres how it is for a nice pie for 6 people(ish);
1oz Olive oil/butter for frying
1lb roughly chopped onion
2lb lamb mince (ground) (lean!!! and get mutton if you can as it tastes loads better)
1lb carrots
A dash of Worcester Sauce to taste (usually 2 tablespoons)
Half pint of chicken stock
1 tbsp cornflour to thicken
WHITE pepper
Salt
3lb Potatoes
Half pint of milk
4 ounces butter
Qtr pint of cream (optional)
Ok, get a BIG heavy (Le Creuset is best) pan hot on the gas.
Throw in the oil/butter till it foams and then the carrots. Give them perhaps 3-4 mins on med heat.
Add onions and sautee them on med heat for 5-8 mins until nice and soft, not much colour.
OK now add the lamb - best to break it up so its not one large lump. Crank up the gas a bit so you get colour on the lamb as you DO NOT want it to steam and go ak gray; you want to get a nice brown caramel thing going on with the lamb mince.
OK, when its all nice and brown add the stock and let it bubble for a minute or two and then add the Worcestershire sauce to taste, bubble for a couple more minutes then season with salt and white pepper.
To thicken the mixture so that its not too runny, mix the cornflour with some warm stock to make a paste and add this also and KEEP MIXING till it heats up and simmers so that the flour is cooked.
If too thick add a little more stock. Check the flavour and season with salt and white pepper if needed.
OK, heres the really naughty bit; Boil the spuds (potatoes) until theyre soft enough to mash. Drain them and then peel them. This is a painful exercise for the first time, but its so much better than peeling them first as the flavour is far superior and they are drier and so have a better consistency.
Warm the milk and cream (if using - and I suggest you do use cream) and add to the potatoes while you mash them. Add the butter also and then season with salt and white pepper. You will now have a very rich potatoe puree.
Pour the lamb mix into a flat oven-proof dish and then top with the potato. Dot the top with more butter if you want and then DO NOT BROIL!
Instead, place in a hot (200c) oven for 20 mins or until brown.
Please try it... its even nice in summer!
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