Shepherd's Pie

A dish made to use up some leftover ground lamb from the fridge. I added freshly podded peas to the minced lamb and lamb stock, plus the herbs rosemary and coriander and decanted the mixture into a traditional pie dish. Boiled potato was mashed with a little salted butter, and this made the crust of the pie.

Cooked on the middle shelf of an oven preheated to 190 degrees C, until it begins to brown. Which should be around an hour or a little longer. Watch carefully by eye, particularly if you don't have an accurate oven thermometer.  

Shepherd's Pie

Shepherd's Pie, made with the remains of a lamb joint. Augmented with onion, mushroom, red pepper, root ginger, red wine, lamb stock, and celery. 

The lamb stew had been prepared the day before, and stored in the fridge after cooling.

Four white potatoes were chopped and boiled for twenty-five minutes, with a couple of dashes of salt, while the oven was heating. The potatoes were drained, and then mashed with two knobs of butter. The mashed potato was then spooned out of the pan onto the top of the pie-dish containing the lamb stew.

Cooked in the oven at 150 deg. C for seventy five minutes, until the potato topping was golden brown.