Shepherd's Pie
Ingredients
- 1 1/2 pound potatoes, peeled
- 1 pound roast lamb or mutton, minced
- 3 ounces butter
- 1 medium onion, peeled & finely chopped
- 1/2 pint lamb stock (made from drippings of the roast with the fat taken off)
- Salt & Pepper
- 1/4 pint (approx) milk
Instructions
Preheat oven to 180 degrees C. Fry the onion in 1 oz of the butter till lightly brown. Stir the onion into the mince and season well with salt & pepper. Add the stock until the mince has a soft, moist consistency. Put into an ovenproof dish and leave to form a skin. Meanwhile, boil and drain the potatoes. Mash them with at least 1 oz of butter and enough milk to make them creamy. Season them well. Spread the potatoes over the mince, roughen the top with a fork, and dot with the remaining butter. Bake for 30 mins at the top of the oven so the potato is well browned. Variations Worcestershire sauce or cayenne pepper can be added for a hotter flavour. The top can be glazed with beaten egg if a crisper top is desired.
