Shepherds pie
From twohot 15 years agoIngredients
- Potato Topping shopping list
- 6 large russet potatoes about 2 1/2 pounds peeled and cut into quarters shopping list
- 4 Tbsp butter shopping list
- 3/4 cup milk warmed shopping list
- 1 tsp salt shopping list
- 1/4 tsp black pepper shopping list
- 1 tbsp olive oil shopping list
- 1 large onion chopped shopping list
- 4 large carrots diced shopping list
- 2 pounds ground lamb shopping list
- 1 tsp minced fresh rosemary shopping list
- 1/2 cup red wine shopping list
- 2 tbsp tomato paste shopping list
- salt and black pepper shopping list
- 2 tbsp cornstarch shopping list
- 1 1/2 cups lamb, chicken or vegetable stock shopping list
How to make it
- frist make the potato topping: place potatoes in a medium pot and cover with cold water bring to a boil oven high heat then reduce heat and simmer potatoes until soft. drain them thoroughly and then mash them ferociously with the butter, milk, salt, and plenty of black pepper
- place an oven rack in top third of oven preheat oven to 400f
- meanwhile heat olive oil in a large skillet and gently fry the onion and carrots until tender about 4 to 5 mins remove with a slotted spoon and reseve
- in the same skillet add raw lamb quickly stirring with wooden spoon so that most of the meat can seared by hot fat. after about 4 to 6 mins add the rosemary , wine, and tomato paste. mix in and stir up all the broned bits season to taste with a good pinch of salt and some freshly ground pepper bring lamb mixture to a boil
- meanwhile whisk the cornstarch into the lamb stock when lamb mixture comes to a boil stir stock mixture into lamb stirring constantly cook for about 1 min to thicken broth taste and add more salt and pepper if you think its needed.
- transfer the lamb mixture to a 9 by 13 inch baking dish spoon the mashed potatoes on top make furrowns in the top of the potatoes with fork.
- bake the dish at the top of the preheated oven for about 20 mins or until the top is brown and crispy and lamb is bubbing
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