Tuesday, November 11, 2008

Leg of Lamb Leftovers 2 - Shepherd's Pie

Another favorite for leftover leg of lamb: Shepherd's Pie. This will serve 4 to 6 people or last you a few days and meals. I also freeze portions for when I am feeling lazy and don't want to cook.

Finely chop a medium onion and a couple of carrots and sweat for about 5 minutes in a large pan in some olive oil (I also used some of the left of lamb fat from the original roast). Add a table spoon of flour and stir in. After a few minutes add about two cups of chopped leftover lamb and stir into. Add two thirds of a can of baked beans and about a cup of stock (I used homemade lamb stock made from the lamb leg, but you can use beef stock or just water). The mixture will thicken.

Make a batch of mashed potatoes using about 4 medium sized Idaho potatoes, butter, and milk.

In a casserole dish, create the bottle layer with the meat mixture, then spoon over a layer of mashed potatoes. With a fork, spread the potatoes, and using the tines make grooves in the top (this will create a nice crust on the top). In a pre-heated 400 degree F oven, place the casserole dish on a pan (to catch any spills) in the middle of the oven for about 30 to 40 minutes until the shepherds pie is bubbling and the top has browned over. Serve with a large batch of peas and red wine (or a nice dark beer).

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