lamb recipe:

shepherds pie

ingredients

minced lamb	400		gm
small onion	1		pc
flour	40		gm
tomato puree	2		tbs
brown stock	500		ml
bouquet garni	1		pc
mashed potato	400		gm

production

1. Lightly sauté or sweat the chopped onion
2. Add the lamb and cook for 5 minutes
3. Add the flour and cook to a brown roux
4. Stir in the tomato purée and cook out for 3 minutes
5. Pour in enough stock to bind, season to taste
6. Simmer until meat is tender, adding more stock as required
7. Pour into an earthenware dish and pipe the hot duchesse mixture on top
8. Brush with eggwash and gratinée in a hot oven or under the salamander

chef notes:

To the basic meat recipe may be added many other ingredients such as mushrooms, tomatoes, garlic, etc.

To the potato may be added garlic, spring onions, chopped parsley, sundried tomatoes etc or cheese may be sprinkled over the potato before gratinée.

It is worth noting that Shepherds pie is made with minced lamb not beef. Cottage pie is made with minced beef . . . shepherd's looking after sheep not cows.

email chef@tallyrand.info