inthekitchen
Shepherd's Pie
Use a star tip piping bag to
get restaurant fancy with
presentation.
INGREDIENTS
1 lb ground lamb
2 medium carrots, diced and
cooked
3/4 cup fresh peas
1 cup 36% cream (reduced by
half)
1 lb russet potatos (fully cooked
and mashed until smooth)
salt and pepper, to taste
1-2 cloves of garlic, chopped
METHOD
1. For gravy, roast beef or lamb
bones at 425°F until brown,
then pour off fat. In a pot,
cover roasted bones with water
and bring to a boil for 5 minutes,
then simmer for 3 hours. Remove
bones and reduce liquid by half,
thickening with fl our. Season to
taste.
2. In a pan, sauté ground lamb
with fresh garlic, salt and pepper
until fully cooked.
3. Set lamb aside. Add cooked
carrots and peas, and return to
heat. Add 1/2 cup of gravy and
bring to a boil.
4. In a sauté pan, heat mashed
potato with cream until hot.
5. Using a spoon or spatula, fi ll a
medium sized star tip piping bag
with mixture.
6. Place lamb mix in 4 oven-safe
bowls, and let stand until settled.
Pipe potato mix over top.
7. Set bowls on a baking tray
and place in 375°F oven. Bake
until golden brown (around 10
minutes).
8. Pour hot gravy over top or
serve on the side.
Yield 4 servings
Tartan scarf provided by Unique Ireland
ciao! / jun/jul / two thousand nineteen
15