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Shepard's Pie Recipe

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This recipe for Shepard's Pie, by , is from The Watson Extended Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mama
Added: Wednesday, July 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Mashed potatoes as a topping
1/2 cup finely chopped celery
2 Tbsp chopped onion
2 Tbsp butter
2 Tbsp flour
1 cup milk
1/4 cup shredded cheddar cheese
2 cups cooked lamb cut in cubes
3/4 cup lamb broth (or beef broth)
1 Tbsp parsley
1/4 teaspoon Kitchen Bouquet Sauce (this make the "gravy" a rich brown color)

Directions:
Directions:
Start cooking potatoes in boiling, salted water - maybe 6 medium to large potatoes peeled and cut in quarters. When these are ready, mash with butter, salt and pepper (go easy on the salt if the lamb is salty) and then top the casserole with the mashed potatoes. You make these at the same time you are working on the filling.

Prepare filling - In a skillet, cook celery and onion in butter until tender but not brown. Blend in flour. Add milk and broth all at once. Cook and stir until mixture thickens and bubbles. Stir in lamb, parsley, 1/2 tsp salt, 1/8 tsp. pepper and bouquet sauce. Pour meat mixture into a 1 1/2 quart casserole and top evenly with potatoes. Seal edges with potatoes so sauce doesn't bubble out. Sprinkle with cheese. Bake at 400 degrees for 20-25 minutes.

Number Of Servings:
Number Of Servings:
Serves 3-4 people
Personal Notes:
Personal Notes:
This is the best way ever to use left over lamb. In fact, the lamb is better the second time around! Shepard's Pie and Chocolate Angle Pie is Big Larry's favorite birthday dinner!

 

 

 

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