Shepherds Pie Using Beef Stock
|Cooked roast lamb||1 Pound|
|Onion||1 , finely chopped|
|Garlic||1 Clove (5 gm)|
|Left over lamb gravy||1⁄2 Cup (8 tbs)|
|Beef stock/1 cup gravy||1⁄2 Cup (8 tbs)|
|Chopped parsley||2 Tablespoon|
|Potatoes||1 Pound, boiled and mashed|
Trim fat and gristle from lamb and cut into small cubes.
Melt butter in a heavy saucepan and saute onion, garlic and celery over a low heat for 10 minutes.
Stir in flour and cook until it is light gold in color.
Blend in gravy and stock and cook until bubbling.
Add lamb and parsley and remove from heat.
Season to taste with salt and pepper.
Line sides of a deep pie dish with a layer of mashed potatoes, add lamb mixture, spread remaining potatoes on top, smooth with a knife, decorate with a fork and dot with butter.
Cook in a moderate oven for 30 minutes or until potato is browned.