Friday, February 15, 2013

Shepherd's Pie

Okay, here is my Shepherds pie recipe. I won't turn down shepherds  pie with peas in it, but you can bet I am not using peas if I make it.  Not a pea fan..I will eat them, but I won't use them in my food.

Shepherds pie is made with lamb, cottage pie is with beef...use what you want..I use lamb.  I don't care for ground beef much.

Shepherds Pie

Potatoes (cooked and mashed, I pressure cook mine, its fast)
2 lbs ground lamb
2 stalks celery
1 medium onion
4 cloves garlic
1/4 c dark beer
1/4 c cabernet
8 oz beef broth
1 T worcestershire sauce
1/4 tsp each, basil, sage, oregano and marjoram
thin asparagus (about a pound, you judge)

4 T Butter
4 T flour

Brown lamb, and then add diced carrots, celery, garlic and onion. Add the beer, wine, beef broth, Worcestershire sauce, basil, oregano, sage and marjoram. Stir and bring to a boil and simmer 15 minutes.

While that cooks, make a roux. Melt butter and stir in flour and cook for a min or two, stirring constantly, and add to met mixture to thicken. Continue to cook the whole shabang 5-10 minutes until roux and meat mixture mesh. Add asparagus.  If its thicker stalks, cook a min or two, if its really thin, no need.  Season with salt and pepper

Pour into 9 x 12 baking pan.  Pipe potatoes on top, or be lazy like me and just slop them on.  Bake for 25-30 mins on 350 or until potatoes on top are golden brown and slightly crusty.

Viola!  (wala)

I would  hate to make mashed potatoes if I didn't have a pressure cooker and kitchen aid stand mixer. I love to cook, but I am also lazy and like things to be easy.