Food Friday: Shepherd’s Pie

 

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Shepherd’s Pie

Olive oil

2 cloves garlic, chopped

1 leek, chopped

½ green pepper, chopped

1 cup frozen peas and carrots (optional)

1 lb ground lamb

1 tsp rosemary

1 pinch nutmeg

salt and pepper

8 oz wine

6 oz tomato paste

6 potatoes

salt

butter

milk

Heat oven to 350 degrees

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Sautee garlic, leek and green pepper in olive oil.

Add lamb, rosemary, nutmeg, salt and pepper

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Cook until lamb is done

Add wine and tomato paste

Simmer until liquid is reduced

Add peas and carrots to meat and heat through.

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Peel and boil potatoes for about 20 minutes

Drain, add butter and milk and mash

Add salt

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Put meat into a baking dish.

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Cover with mashed potatoes. Use a fork to make a pretty design.

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Set in oven for 15 to 20 minutes until lightly browned

Serve

 

 

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