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LAMB SHEPHERDS PIE Recipe

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This recipe for LAMB SHEPHERDS PIE is from Resurrection Lutheran Church Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 lb lean lamb, minced (leg of lamb)
1 large white onion, sliced
1 medium carrot, chopped
1 stick celery, chopped
enough beef stock to cover
salt
pepper
3 to 4 tsp corn starch
2 lbs good mashing potatoes
4 oz butter
salt
pepper

Directions:
Directions:
Add minced lamb into a casserole dish, add onion, carrot, celery, beef stock, corn starch and/Bisto/corn starch, salt and pepper, to taste, and stir.
Cook in a slow oven, say 275°F for 2 hours. You can do all this on stove top for about 20 minutes BUT the flavor is never the same.

When complete, drain off gravy and reserve.

Boil and mash potatoes with milk, butter, salt and pepper, however DO NOT make it into a wet paste. It should be firm and almost chunky.

Add back enough gravy to the meat to make it moist. Gently add the potato to the top and build up. Spread with a fork, finally making fork marks both up and down and across to form a basket like pattern.

Put oven temperature at 400°F, then bake until potato is crispy and golden on the peaks (about) 30 minutes.

Serve with remaining gravy and steamed cabbage and Cauliflower

Personal Notes:
Personal Notes:
You can add cheese if you wish, but i would keep it traditional and go without it.
Choose a nice medium bodied merlot for a nice pairing. BV 2008 to 2009 will do just fine.

ENJOY !!

 

 

 

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