| Shepherd's Pie - Cottage Pie |
| ingredients: |
Minced
lamb - 450g (1 lb)
Potatoes - 700g (1½ lb)
Large onion
Mushrooms - 50g (2 oz)
Bay leaf
2 Carrots
Plain flour - 25g (1 oz)
Tomato puree - 1 tbsp
Butter - 25g (1 oz)
Milk - 4 tbsp
Lamb or beef stock - 300ml (½
pint)
Cheese - 50g (2 oz) |
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| method: |
| Dry fry the lamb with the chopped
onion, bay leaf, sliced mushrooms
and diced carrots for 8-10 minutes.
Add the flour and stir for a minute.
Slowly blend in the stock and
tomato puree. Cook, stirring,
until the mixture thickens and
boils. Cover and simmer gently
for 25 minutes. Remove the bayleaf
and place in a 1.7 litre (3 pint)
ovenproof serving dish.
At the same time, cook the
potatoes in boiling water for
20 minutes until tender. Drain
well, mash with the butter and
milk and mix well. Spread on
top of the mince mixture and
sprinkle over with the grated
cheese.
Bake for 15-20 minutes in
a pre-heated oven at 200C/400F
(Gas Mark 6). Serve hot with
green vegetables |
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| In
a land where sheep were a main food
supply, it is not surprising that mutton
and lamb form the basis of many Scottish
dishes. Here is the traditional "Shepherd's
Pie" - the variant based on beef
is usually called "Cottage Pie". |
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