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Shepherd's
Pie
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"
Ingredients:
Minced lamb - 450g (1 lb)
Potatoes - 700g (1½ lb)
Large onion
Mushrooms - 50g (2 oz)
Bay leaf
2 Carrots
Plain flour - 25g (1 oz)
Tomato puree - 1 tbsp
Butter - 25g (1 oz)
Milk - 4 tbsp
Lamb or beef stock - 300ml (½ pint)
Cheese - 50g (2 oz)
Method:
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
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The Cook's
Guide
A Collection of Conversions and Terms
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