Post by MarieAlice on May 10, 2003 5:48:31 GMT -6
Shepherd's Pie with Cheese Crusted Leeks
This recipe can be made either with fresh ground lamb or fresh ground beef, or ground leftover beef or lamb from a cooked roast. Using beef makes it Cottage Pie.
1 lb ground lamb
1 TBs olive oil
2 medium onions, peeled and chopped
3 oz (75g) carrot, peeled and chopped very small
3 oz (75g) rutabaga, peeled and chopped very small
1/2 tsp cinnamon
1 tsp chopped fresh thyme
1 TBS chopped fresh parsley
1 TBS four
1 1/4 cups lamb stock(or beef)
1 TBS tomato paste
salt and pepper to taste
For the Topping:
2 oz (50g) mature Cheddar, coarsly grated
2 medium leeks, cleaned and cut into 1.2 inch slices
2 lb floury potatoes
2 oz (50g) butter
salt and pepper to taste
Heat olive oil in a frying pan over medium heat. Fry the onions in the hot oil until tinged brown at the edges-about 5 minutes. Add the chopped carrot and rutabaga and cook for 5 minutes or so, then remove the vegetables and set aside. Turn the heat up and brown the meat in batches, getting it all nicely browned. Give it a good seasoning of salt and pepper, then add vegetables, cinnamon, thyme and parsley. Next stir in the flour, then gradually add the stock until all is incorporated. finally stir in the tomato paste. Simmer on low, covered gently for about 30 minutes. While the meat is cooking peel the potatoes, cut into quarters and cook in boiling salted water until tender. Preheat oven to 400*F. Drain potatoes, mash with butter, seasoning with salt and pepper. Don't add milk as this needs to be firm. Spoon meat into a well buttered 7 1/2 X2 inch baking dish, and level it out with the back of a spoon. Spread the mashed potato evenly over all. Sprinkle with leeks on top of the potato, scatter the cheese over the leeks and bake the whole thing on a high shelf of the oven for about 25 minutes, ot until the top is crusty and golden. Serves 4. Delicious!
This recipe can be made either with fresh ground lamb or fresh ground beef, or ground leftover beef or lamb from a cooked roast. Using beef makes it Cottage Pie.
1 lb ground lamb
1 TBs olive oil
2 medium onions, peeled and chopped
3 oz (75g) carrot, peeled and chopped very small
3 oz (75g) rutabaga, peeled and chopped very small
1/2 tsp cinnamon
1 tsp chopped fresh thyme
1 TBS chopped fresh parsley
1 TBS four
1 1/4 cups lamb stock(or beef)
1 TBS tomato paste
salt and pepper to taste
For the Topping:
2 oz (50g) mature Cheddar, coarsly grated
2 medium leeks, cleaned and cut into 1.2 inch slices
2 lb floury potatoes
2 oz (50g) butter
salt and pepper to taste
Heat olive oil in a frying pan over medium heat. Fry the onions in the hot oil until tinged brown at the edges-about 5 minutes. Add the chopped carrot and rutabaga and cook for 5 minutes or so, then remove the vegetables and set aside. Turn the heat up and brown the meat in batches, getting it all nicely browned. Give it a good seasoning of salt and pepper, then add vegetables, cinnamon, thyme and parsley. Next stir in the flour, then gradually add the stock until all is incorporated. finally stir in the tomato paste. Simmer on low, covered gently for about 30 minutes. While the meat is cooking peel the potatoes, cut into quarters and cook in boiling salted water until tender. Preheat oven to 400*F. Drain potatoes, mash with butter, seasoning with salt and pepper. Don't add milk as this needs to be firm. Spoon meat into a well buttered 7 1/2 X2 inch baking dish, and level it out with the back of a spoon. Spread the mashed potato evenly over all. Sprinkle with leeks on top of the potato, scatter the cheese over the leeks and bake the whole thing on a high shelf of the oven for about 25 minutes, ot until the top is crusty and golden. Serves 4. Delicious!