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hey divas! this is the first installment of our new food feature, sauce and stilletos. i'm most definitely a foodie but eating out can be an expensive habit, so i decided to learn how to make a few of my favs the right way. i got this shepherd's pie recipe from my friend the chef and though i havent tried it myself yet, it promises to be good. i'll def be giving it a go for one of our summer potluck dinners. don't foreget to open a bottle of wine while u cook. i swear... it makes the food taste better! see the recipe after the jump.
p.s. i've linked a tutorial video at the end of the recipe. the recipe isn't exactly the same but the method is.
Shepherd's pie
11/2 lb lean cooked roast lamb
2 tablespoons butter
2 medium onions,thinly sliced
1/4 cup all-purpose flour
1/2 teaspoon dry mustard
11/2 cups chicken stock
1/4 cup chopped mint
1/4 cup chopped fresh parsley
1/2 teaspoon ground pepper
salt and pepper to taste
2 tablespoons Worcestershire sauce
Potato Topping
4 large potatoes
1/4 cup hot milk
2 tablbe spoon butter
salt and pepper to taste
METHOD
Brush a casserole dish with melted butter or oil. Preheat oven to hot 425 . Trim meat and cut into small cubes.
Meat filling: Melt butter in a large sauce pan. Add onions and cook until golden.
Sprinkle in the flour and mustard. Gradually add stock and blend,
stirring until smooth. Bring to boil, reduce heat,simmer for 3 minutes.
Stir ,mint,parsley,pepper,salt and sauce into meat. Remove from heat and spoon into dish.
To make potato topping
Combine the
potato, milk, butter, salt and pepper. Mix until smooth and creamy.
Spread potato mixture evenly over the meat, roughing up the surface with
a fork. Bake for 40-45 minutes until pie is heated through and potato
topping is golden.
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