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Scalloped Shepherd'S Pie

fast.cook's picture
Ingredients
  Onion 1 Small, chopped
  Sunflower oil 2 Tablespoon
  Button mushroom 2 Ounce, sliced
  Lean lamb 12 Ounce, minced
  Bay leaf 1
  Baking potato 1 Large
  Swede 6 Ounce
  Carrot 1 Large
  Chicken stock 3⁄4 Pint
  Plain flour 1 Tablespoon
  Tomato puree 1 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Dijon mustard 1 Teaspoon
  Dry cider 2 Tablespoon
  Sugar 1 Teaspoon
  Cheddar cheese 2 Ounce
  Fresh chopped parsley 1 Tablespoon
  Salt To Taste
  Ground black pepper To Taste
Directions

GETTING READY
1. In a frying pan, heat oil, add chopped onion and cook until softened, add sliced mushrooms and stirring until well combined.
2. Add the lamb and bay leaf to the pan and cook for a further 2-3 minutes until browned, stirring to break up any lumps. Season with salt and pepper.
3. Peel and slice the potato and put in a pan of boiling salted water. Cook for about 5 minutes until just tender, then drain and leave to cool.
4. Peel and cut the swede into thick slices. Peel the carrot, cut in half, then cut into thick slices. Put the swede and carrot in a saucepan with ½ pint of stock. Simmer for about 5 minutes until just tender.

MAKING
5. To the lamb mixture, add flour and cook for 1 minute, stirring, add tomato puree, Worcestershire sauce and the remaining stock, cover and simmer gently for 6-8 minutes until tender.
8. In a blender, add mustard, cider, sugar and blend.
9. Drain the vegetables and add the cider mixture to the pan. Cook over a high heat until the liquid is syrupy.

FINALISING
10. In a flameproof dish, add lamb mixture, remove the bay leaf and arrange the potatoes on top.
11. Grate the cheese over the top and grill until golden.
12. Serve the pie hot

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Roasted
Interest: 
Holiday, Gourmet
Ingredient: 
Lamb
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes
Servings: 
2

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