A favourite with children and adults alike, Shepherd’s Pie I is surely one of the best ways to use up leftover lamb. If you do not have a mincer , the meat may be finely chopped. Serve this nourishing dish with buttered Brussels sprouts.
3 oz. butter
2 medium-sized onions, finely chopped
2 lb. cooked lamb, minced
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon dried mixed herbs
2 teaspoons Worcestershire sauce
2 fl. oz. beef stock
3 lb. potatoes, cooked, mashed and kept warm
2 fl. oz. milk
2 parsley sprigs
Preheat the oven to fairly hot 400 F (Gas Mark 6, 200°C).
In a large saucepan, melt 1 ounce of the butter over moderate heat. When the foam subsides, add the onions and cook, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Stir in the meat, half the salt and pepper, the herbs and Worcestershire sauce and cook for 5 minutes, stirring frequently. Stir in the stock and remove the pan from the heat. Transfer the meat to a shallow ovenproof dish. Set aside.
Place the potatoes in a large mixing bowl and, using a kitchen fork, stir in 1 ounce of the remaining butter, the milk and the remaining salt and pepper. Beat the potato mixture until the ingredients are thoroughly combined. Spoon the potatoes over the meat in an even layer. Using a fork, draw decorative lines over the potatoes. Cut the remaining butter into pieces and sprinkle them over the potatoes.
Place the dish in the centre of the oven. Bake the pic for 25 to 35 minutes or until the potatoes are golden brown.
Remove the pie from the oven. Gar-nish the top with the parsley sprigs. Serve immediately, from the dish.