Sunday, March 04, 2007

Shepherd's Pie

I made this with leftover leg of lamb, but you could use leftover pot roast or even ground beef. Adjust everything to the amount of meat that you have.

1 tbl olive oil
1 onion, chopped
1-2 carrots, chopped
2-3 cloves garlic, chopped
2-3 cups of chopped, leftover beef or lamb
3 tbl flour
1 can beef stock
1/2 cup red wine
1/2-1 tsp thyme
1 bay leaf
1/2 tsp rosemary (for lamb)
1-2 tbl worstershire sauce
1 tbl dijon mustard
2 tbl tomato paste
salt & pepper to taste
mashed potatoes

In the olive oil, saute onion & carrots with a pinch of salt until onions are translucent. Add the garlic & some of the thyme & saute for a minute. Turn up head and add the meat. Season with remaining thyme, rosemary, salt & pepper and cook til no longer pink. Add the flour and cook 3 minutes, browning the flour. Add the beef stock and the wine, stirring until thickened. Add the bay leaf, worstershire sauce, dijon, tomato paste; partially cover and cook about 20 minutes,stirring occassionally. You may need to add water or stock if it starts to stick. Taste & adjust seasonings. Put in a greased casserole dish, top with mashed potatoes. (You may refrigerate at this point) Bake at 350 until hot, bubbly and browned, about 20-30 minutes. If you refrigerate it first, bake about 45 minutes.

No comments:

Post a Comment