Quote:
Originally Posted by Cynic
While I hate to think of those fluffy little white lambs in my oven, lamb is definitely what makes shepherd's pie. Anything else is beef pie.
I found this tasty one on Cooks.com when wondering what to do with my left-over leg of lamb;
SHEPHERD'S PIE
1 lb. cooked lamb or other meat
2 tbsp. butter
1 onion, chopped
1 clove garlic
1 stalk celery
1 tbsp. flour
2 c. gravy
2 tbsp. chopped parsley
Salt & pepper
1 lb. potatoes, boiled & mashed
2 tbsp. butter for top
Cube meat. Melt butter in heavy pot. Saute onion, garlic and celery over low heat for 10 minutes. Stir in flour, cook until golden. Blend in gravy and cook until bubbling. Add meat and parsley. Remove from heat, add salt and pepper to taste. Line sides of a deep pie dish with a layer of mashed potatoes. Add meat mixture. Spread remaining potatoes on top, smooth with a knife; decorate with a fork and dot with butter. Bake in oven for 30 minutes or until potatoes are brown. Serve hot. A way to use any "leftover" meats.
PS - Making lamb (any) gravy is a pain - but do save the juice and add it to a canned or bottled version of beef au jus for this recipe.
|
Depending on how you "cook" the lamb it's rather easy. I'm not a chef but if you put a good braise on the lamb, remove, add a bit of butter and then saute onion, garlic and celery, some herbs in the same dish, deglaze with a bit of beef broth and then stir in some "Wondra", BAM you have "easy" gravy...
