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Tina Magenta's Cooking Master Class |
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Shepherd's
Pie
Lamb with oven chips.
Ingredients:
1 lg. egg
1/4 c. flour
3/4 tsp. salt
4 lbs. oven chips
1/8 tsp. ground black pepper
1 1/2 lbs. lean, boneless lamb
shoulder, cut into 1 inch cubes
1 tbsp. olive oil
1/4 c. half & half, warmed
1/4 c. water
1/4 lb. mushrooms, sliced
2 cloves garlic, minced
1 can Newcastle Brown ale
2 med. carrots, peeled & sliced
1/2 c. white cheddar cheese, grated
1 (10 oz.) pkg. frozen green peas
1/4 tsp. rosemary
1 lg. onion, sliced
In plastic bag, combine flour, salt and pepper. Add lamb cubes, half at a time, and shake. In heavy 4 quart saucepan or Dutch oven, heat oil. Sauté lamb half at a time until browned. Reserve remaining flour mixture. Remove lamb cubes as they are browned to platter. Add mushrooms, onion and garlic; sauté until golden. Return lamb and its juices to saucepan. Add Newcastle Brown ale, carrots and rosemary. Heat to boiling over medium heat; reduce heat to low and cook, covered, about 30 minutes. Check occasionally to see that there is enough liquid. Meanwhile, stick the oven chips in the oven and heat for twenty minutes on medium heat. With electric mixer, gradually beat in half and half and egg until mixture is smooth. Fold in cheese; keep warm.
When lamb has cooked about 30 minutes, add peas; cover and cook 10 minutes longer. Stir reserved flour mixture into water and stir into stew. Cook until thickened. Heat oven to 425 degrees. Turn lamb mixture into shallow 2 quart baking dish. Spoon potatoes into large pastry bag fitted with a large star tip. Pipe potatoes over top of lamb. Bake until potatoes are golden, about 15 to 20 minutes.
And there you go, plenty to go around to feed those hungry band members while on tour!
See you next time,
TinaMagenta x.