March 24

Mini Shepard’s Pie

1 shallot
1 tsp  sugar
3 potatoes, well scrubbed
1 tbsp olive oil
1 small onion, finely chopped
1 small leek, finely chopped
1 carrot, finely chopped
1 garlic clove, crushed
1 lb. lean minced lamb
3 tbsp tomato puree
3 tbsp milk
1 oz butter
salt and freshly ground black pepper


Preheat the oven to 350F. Cut the shallot in half and then cut into slices lengthways, leaving the root intact. Arrange the slices on a non-stick baking sheet and sprinkle over the sugar. Bake for 5 minutes until lightly golden and caramelized. Remove from the heat and leave to cool completely.

Cover the potatoes with cold water in a pan and add a pinch of salt. Bring to the boil, then simmer for 15-20 minutes or until completely tender when pierced with the tip of a sharp knife. Drain in a colander and peel the potatoes while they are still hot.

Meanwhile, heat the olive oil in a pan. Add the onion, leek, carrot and garlic and sauté for 3-4 minutes until just beginning to soften but not colour. Add ground lamb to the pan and cook for 2-3 minutes or until browned, breaking up any lumps with the back of a wooden spoon. Stir in the tomato puree and cook gently for another 10 minutes until completely tender. Season to taste and keep warm or reheat as needed.

Mash potatoes, or use a ricer for a creamier texture. Quickly heat the milk in a pan. Beat the butter into the warm mashed potato and then add enough milk to make a smooth puree. Season to taste.

To serve, spoon the lamb mixture into a deep biscuit cutter, (or make your own by cutting top and bottom off a can) on warmed serving plates. Carefully remove the moulds. Top with the caramelized shallot slices.


Serves two


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Hat Tip: Wendy Williams Show

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Posted 03/24/2014 by Miss Brown in category "Food & Drinks