אבל מצאתי את זה : Shepherd´s Pie Posted on 2001-06-14 13:38:10 mark 675g/1lb 8oz lamb, minced coarsely (shoulder would be a good cut) 25g/1oz lamb or beef dripping or 30ml/2tbsp cooking oil 3 onions, chopped finely 3 carrots, cut into 1cm/1/2in dice 4 celery sticks, cut into 1cm/1/2in dice 2.5ml/1/2tsp chopped fresh thyme 2.5ml/1/2tsp chopped fresh rosemary 2.5ml/1/2tsp ground rosemary 2.5ml/1/2tsp ground cinnamon 25g/1oz plain flour 15ml/1tbsp tomato puree 15ml/1tbsp tomato ketchup 2-3 glasses of red wine 200ml/7 floz veal or beef jus or chicken stock salt and pepper 10ml/2tsp Worcestershire sauce 900g/2lb mashed potatoes, made with very little butter and cream or milk This is by Gary Rhodes from New British Classics Serves: 4 You could finish the dish with a sprinkling of grated cheese, melted and glazed on top, or with sliced tomatoes and then the cheese. Preparation Time: 10 to 30 mins Cooking Time: Over 2 hrs 1. Season the minced lamb with salt and pepper. Fry in the dripping or oil in a very hot pan to seal and colour the meat, rather than stew and boil. Do not break the meat down in the pan but allow it to form nuggets to retain the juice. Once the mince is fried and coloured, pour off from the pan and drain in a colander. 2. Add the vegetables and chopped herbs to the pan and season with salt, pepper and cinnamon. Allow to cook for 5-6 minutes until beginning to soften. 3. Add the tomato puree and ketchup and stir into the mix. Add the fried lamb nuggets and mix well. Allow to cook on a medium heat for a few minutes. 4. Add the red wine. For a really rich finish, it is best to add all three glasses, but adding only half a glass at a time, reducing by three-quarters and repeating the same process until all has been added. This method prevents the flavour of the lamb becoming boiled away in too much wine. 5. Stir in the plain flour and finally, add the Worcestershire sauce. 6. Pour in the jus or stock and bring to a soft simmer. This will now take, for a good rich shepherd´s pie, 1-1 1/2 hours to cook. During the cooking time, the sauce may become too thick; if so, add a little water to loosen. However, it is important to remember that mashed potatoes will be spread on top, so don´t allow the sauce to become too thin. 7. Preheat oven 200C/400F/Gas 6. 8. Once the shepherd´s pie mince is ready, spoon into a suitable ovenproof dish. You can allow it to become cold then refrigerate until needed to cook the mashed potato to be ready at the same time as the mince. 8. When making the mashed potato to cover the mince, reduce the quantities of butter and cream or milk that you would normally use, to give a slightly firmer topping. Using a palette knife, spread the mash over the top of the mince, working around the edge of the dish to avoid mixing the two together. Once the mince has been covered, clean off any excess mash from the top and sides. For a really special finish, use the knife to make shapes in the potato, then brush with a little butter. 9. Place the dish into the oven for 35-40 minutes, if you have allowed the mince to cool. Put back into the hot oven or under the grill to become golden if the pie was made while still hot.