Sunday, December 12, 2010

Lamb Shoulder Redux - Shepherd's Pie

Lamb Shepherd's Pie with piped mashed potato topping

With my left over dinner from last night  braised lamb shoulder roast with potatoes, carrots and onions, I prepared a lamb shepherd's pie for lunch today - Yumo!
main ingredients

The lamb started out at 3.5 pounds, we may have eaten half, minus the bones so maybe a pound of cooked lamb plus half the veggies left over.

1. Peel potatoes and boil until soft

2. Mash with a bit of milk, sour cream, and cheddar cheese, set aside

3. Mince lamb left overs

4. Preheat oven to 400F
5. Either reheat the minced mash in the microwave or a skillet with a bit of olive oil

6. Add some canned or frozen peas and something tomatoey - either canned diced tomatoes or some tomato paste. I only had tomato paste.
7. Turn mixture into a shallow pan and spread potato mixture on top

I decided to "fancy-up" the potatoes and used a pastry tip and plastic bag

Either the potatoes were too stiff or the tip too small - the potatoes didn't look like I thought they would

8. Bake for 20-30 minutes until the potatoes are golden and the mixture is bubbling.

My plate
I'm pleased with the lamb that we've had so far and will make the  braised shoulder and shepherds pie again.  Both of the meals were easy to make and turned out great.


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