AN EXCELLENT DISH FOR SUPPER!
SHEPHERD’S PIE
Lamb leg 1.75kg
Chopped onions 50gms
Chopped garlic 20gms
chopped carrots 100gms
Chopped celery 25gms
Chopped mushrooms 200gms
Red wine 100ml
Crushed peppercorns 6 to 8nos
Tomato concasse 500gms
Mashed potatoes 500gms
milk 100ml
Grated nutmeg 1/8 nos
Salt & pepper to taste
Butter 100gms
Egg yolk 2nos
Chopped parsley 5gms
MARINATION –
Olive oil 150ml
Worcestershire sauce 50ml
Mustard powder 5gms
Red wine 50ml
Salt &pepper to taste
Fresh rosemary 10gms
PREPARATION:
Remove fat from the leg. Prepare marinade, thoroughly apply all over the leg and keep under refrigeration overnight. Place on a roasting tray and roast the leg in a pre-heated oven for about 90 minutes, basting occasionally. Remove, cool and take off the flesh from the bones. Fine chop the meat and keep aside. Melt 80gms butter, lightly saute onion and garlic. Add in carrot, celery, mushrooms, when mushrooms are soft add in red wine and reduce for 2minutes. Add in tomato concasse and crushed peppercorns, cook for 20minutes. Add in minced lamb and stir for about 5minutes, Check seasoning. Spread in a pie dish, keep aside, now mix mashed potatoes, milk, salt and nutmeg. put in a piping bag and pipe the potatoes over the prepared minced mixture, completely covering the meat. Brush with slightly beaten egg yolks and melted butter and brown under a salamander or moderately pre-heated oven. Sprinkle chopped parsley and dish out. Good enough for 10 – 12 people.
