And Now – Shepherd’s Pie

First of all, mom, I made paella for you when we lived in the old flat. But I’ll make it again!

Shepherd’s Pie

Freely adapted from James Martin’s recipe. He is, after all, my cooking boyfriend. Please note that Shepherd’s Pie is made with lamb. The pie made with beef is Cottage Pie.  Have you ever seen a Shepherd herd a cow? I think not.

Serves 4

600 grams lamb. I like to buy a shoulder and cut it into chunks
2 carrots
2 parsnips
1 swede (also known as rutabaga in the US)
1 T flour
2 T rosemary
2 cups lamb stock (you can use chicken or vegetable if you can’t get lamb)
2 T tomato puree

Topping
Mashed potatoes made however you like them. I use about 600 grams of potatoes to cover the pie
Shredded cheddar cheese
Grated Parmesan cheese

Place the vegetables, flour and rosemary in the food processor until finely chopped. Put into an oven proof dish that has a good lid and spread the chunks of lamb on top.  Place over a medium heat on the stove top and pour the liquid into it, stirring it in. Bring to the boil, cover and put into a 150 c oven for 2 hours or until the lamb is cooked and most of the liquid is gone.

Remove the veg and lamb from that pan, draining any liquid left, and place in a casserole. Top with mash and cheese.

Return to the oven at 170 c for about 20 minutes or until the cheese is melted and bubbly.

Eat.

🙂