THE VERY BEST EVER ROAST LAMB SHEPARD'S PIE SO TASTY, SUMPTUOUS, DEEP IN FLAVOUR & BELLY WARMING
Left over gravy
2 carrots fine dice
1 onion fine dice
Big dollop homemade tom ketchup
Big dash Worcestershire sauce
Salt & pepper
1 tsp Dijon mustard
STOCK
Left over lamb bone
Bay leaf
Whole carrot
Whole onion
1 celery stick
300ml red wine
Make the stock first, place all the ingredients in a pressure cooker or saucepan, bring up to a simmer and reduce heat to just tick over, this will create a clearer, softer stock. In a pressure cooker 40 minutes, in a sauce pan I cook slowly on for approx 1hr, you can do this in the oven too, cover with foil. Strain, Reduce to approx 200ml.
FOR THE PIE
Chop the left over lamb into very small pieces, soften the onion & carrot in a pan, (I often use left over cooked carrots so they don't need much cooking), add the lamb and brown off, add the ketchup, Worcestershire sauce & bay, add the red wine and simmer down, add the stock and reduce by 2/3. season to taste, I like to keep the consistency slightly loose, sometimes I add a dollop of red current jelly, to taste,
THE BUBBLE TOPPING
Left over roast dinner veg & I always do double the amount of roast pot's needed, three times the sprouts needed as my hubby loves them... so I have plenty of left overs for lots more different dinners. In a deep frying pan lightly grease and fill with the left over bubble veg, as it warms up start to crush down with a potato masher, keep doing so and then turn periodically, so you get a really nice crispy coating to all the bubble.
Put the lamb Shepard pie filling in to a dish or individual dishes, top with the bubble mix and bake for approx 30 minutes at 180 degrees, serve crispy on top and succulent and so tasty underneath, watch out this one is a belt buster.
No comments:
Post a Comment