Shepherd's Pie Recipe - Cooking Index
Shepherd's Pie Recipe - Cooking Index
"When I was 18, I left my home in Los Angeles to study medieval literature at St. Andrews University in Scotland," writes Scott Kleinman of Los Angeles, California. "Since the university didn't feed us on the weekends, I was forced to feed myself. And over time, cooking evolved from a chore into an enjoyable interest. Today I'm back in Los Angeles as a professor of medieval English literature at Cal State Northridge. I miss Great Britain quite a bit, but I keep in touch by reading British papers and tuning in to the BBC via the Internet. And, of course, I still cook old favorites from my university days."
Courses: Main Course| 2 tablespoons | 30ml | Olive oil |
| 1 lb | 454g / 16oz | Large mushrooms - cut 1/2" pieces |
| 1 lb | 454g / 16oz | Onion - chopped (large) |
| 2 lbs | 908g / 32oz | Ground lamb |
| 4 lbs | 1816g / 64oz | Garlic cloves - chopped (large) |
| 2 | Brown gravy seasoning mix - (0.87 oz ea) | |
| 1 1/2 cups | 355ml | Water |
| 1 cup | 237ml | Frozen peas |
| 4 tablespoons | 60ml | Chopped fresh parsley |
| Freshly-ground black pepper - to taste | ||
| Buttery Mashed Potatoes - (see recipe) |
Preheat oven to 375 degrees. Heat oil in heavy large skillet over medium-high heat. Add mushrooms and onion and saute until mushrooms are brown, about 8 minutes. Using slotted spoon, transfer mushroom mixture to bowl.
Add lamb and garlic to same skillet. Saute over medium-high heat until lamb is no longer pink, about 5 minutes. Return mushroom mixture to skillet. Mix in gravy seasoning and 1 1/2 cups water. Reduce heat and simmer until mixture thickens, stirring occasionally, about 5 minutes.
Add peas; simmer until just tender, about 5 minutes longer. Mix in 3 tablespoons parsley; season generously with freshly ground black pepper.
Transfer lamb mixture to 13- by 9- by 2-inch glass baking dish. Spoon Buttery Mashed Potatoes over, covering completely. Bake pie until heated through, about 15 minutes. Sprinkle with remaining 1 tablespoon parsley.
This recipe yields 6 servings.
Source:
Bon Appetit, November 2002
Average rating:
10 (1 votes)
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