Friday, January 17, 2014

Shepherd's Pie

2 T butter
1 medium chopped onion
 2 sliced carrots
 4 T flour
 2 c beef or chicken stock
 chopped parsley and thyme
 1lb cooked ground lamb, or shredded roast lamb
2 c mashed potatoes

 Melt the butter in a saucepan and add the chopped onion cover and let sweat for a few minutes.  Add the carrots.
Stir in the flour and cook until it is slightly browned, then add the stock and herbs.
Bring to the boil and reduce it a little by boiling for about 5 minutes.
Add the meat and bring back to the boil.
Place in a pie dish and cover with the mashed potatoes bake at 350 for about 30 minutes.

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