A variation of the traditional recipe, Shepherd’s Pie II is an appetizing mixture of lamb and vegetables covered with creamy potatoes and is.very quick and easy to make. Serve with lightly cooked vegetables for lunch or dinner.
1 tablespoon vegetable oil
1 onion, finely chopped
1 small green pepper, white pith removed, seeded and chopped
1 lb. lean lamb, minced
8 oz. canned peeled tomatoes, drained
1 tablespoon mushroom ketchup
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried lovage or thyme
1 tablespoon chopped fresh parsley
2 teaspoons gravy browning mixed with
2 teaspoons cornflour and dissolved in
2 fl. oz. water
11 lb. potatoes, cooked and mashed
Preheat the oven to moderate 350 F (Gas Mark 4, 180 C).
In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the onion and green pepper and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Add the meat and cook, stirring constantly, for 6 to 8 minutes or until the meat has lost its pinkness. Add the tomatoes, mushroom ketchup, salt, pepper, lovage or thyme and parsley. Stir in the gravy browning mixture and bring the mixture to the boil, stirring constantly.
Remove the pan from the heat and spoon the mixture into a large, deep ovenproof dish. Spoon the mashed potato on raspberries and decorated with frosted strawberries for a delightful and refreshing dessert. top of the meat and smooth it over with the back of the spoon, piling it slightly in the middle. Alternatively, make designs on the potato with a fork.
Place the dish in the oven and bake for 40 to 50 minutes or until the top is golden brown.
Remove the dish from the oven and serve at once.