Sunday, March 8, 2009

Sheperds Pie

Taste Sensations:How To Make Shepherd's Pie


500g potatoes for mashing
50g grated cheddar cheese
1 tbsp vegetable oil
1 onion, diced
2 carrots, diced
2 sticks of celery, sliced
1 kg minced Lamb
30ml GF beef broth or stock
1 tbsp GF Plain Flour combined with 1 tbsp of butter
150g butter
salt and pepper to season
100ml milk


1 large skillet
1 large saucepan
1 baking dish 15cm deep
1 bowl
1 spatula or spoon
1 strainer
1 potato masher


Put some oil in a skillet and sauté the onions.
When they are soft and starting to brown, remove them from the skillet using a slotted spoon and set to one side.

Sauté the carrots and celery until they start to brown.

Set the temperature of the oven at 220ºC

Heat the oil with 50 grams of butter and add the meat, stirring it until it browns.

As it browns add the carrots and celery.

When the meat has browned add the GF stock and stir well.

Stir in the butter and GF flour mixture (Rue) to thicken the stock. Cook for a further couple of minutes and set the pan to one side.

Boil the potatoes in salted water until soft.

When the potatoes are soft, drain out the water and mash them with half of the remaining butter and grated cheese.
If it is too thick add a little milk.
When it has reached a smooth consistency stir in a pinch of salt and pepper to season.

Stir in the sautéed onions

Transfer the meat into the baking dish. Spread it out to make an even layer.
Spoon over the mashed potato and tease the surface with a fork to create some texture.
To finish, brush on the last of the melted butter.

Place the shepherds pie in the oven for half an hour.
Check the shepherds pie from time to time to make sure the potato isn't burning.

Serving suggestion:

This is a complete meal in itself and you shouldn't need anything else but if you like it can be served with peas

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