Sunday, 20 September 2009
Shepherd's Pie My Style
About 4-500gs of left-over roast lamb finely chopped
1lge onion finely chopped
1 stick of celery chopped
half a chunky carrot finely chopped
6 sml-med sized mushrooms chopped
big handful of baby spinach leaves
1 red chilli finely chopped
1tbs Italian herb mix
3 lge cloves of garlic chopped
2 tbs tom paste in half a cup of water
half a cup of red wine
1 tbs w'shire sauce
salt and black pepper
Pop the onions, chilli & garlic in a largish fry-pan with a splosh of olive oil & fry until onions are clear then add lamb, mushrooms, celery and carrot and italian herbs. Cook until the lamb starts to colour up with golden crispiness. Then add the w'shire sauce, red wine, tomato paste and salt & pepper and let simmer for while...
Once most of the liquid has evaporated tip the lot into a lovely dish suitable for sticking in the oven...make sure you leave room for the topping!
2 med sized potatoes
half a large sweet potato
splosh of low fat milk
Boil up the potatoes and sweet potato until a knife goes in nice and easy, then mash them up with the butter and milk and some salt & pepper. Plop on top of your waiting pie mixture and gently spread over the top. Use the tynes of a fork to make a lovely pattern all over the top.
Pop the dish into a moderate oven 180C or 350F and cook until the top is golden and you can see the juices bubbling up the sides.