posted by descher 10-10-98 5:34 PM
Shepard's Pie
750 g. (1 1/2 lb.) lean cooked roast lamb
25 g. (3/4 oz.) dripping or butter
2 medium brown onions,thinly sliced
1/4 cup plain (all-purpose) flour
1/2 tsp. dry mustard
1 1/2 cups (12 fl oz) chicken stock
1/4 cup chopped fresh parsley
1/2 tsp. ground pepper
salt to taste
2 tblsp. Worcestershire sauce
1/4 cup fresh chopped mint
Potato Topping:
4 large old potatoes, cooked and mashed
1/4-1/3 cup (2-2 1/2 fl. oz.)hot milk
30 g (1 oz.) butter
salt and pepper to taste
Brush an 8-cup capacity casserole with melted butter or oil. Preheat oven to 210 C (415 F). Trim meat and cut into small cubes, or mince. Melt dripping or butter in a large pan. Add onions and cook until golden.
Sprinkle in the flour and mustard. Gradually add stock and blend,stirring until smooth. Bring gravy to boil, reduce heat, simmer 3 minutes. Stir through meat, mint, parsley, pepper, salt and sauce. Remove from heat and spoon into dish.
To make topping: Combine potato, milk, butter, salt and pepper. Mix until smooth and creamy. Spread evenly over meat,rough up the surface with a fork.(Make a checkered pattern,or text, with the fork if you are like me and enjoy showing-off a bit.) Bake 40-45 minutes until pie is heated through and potato topping is golden.