Ken's Shepards Pie
Crush a few cloves of garlic and saute in olive oil for a couple of minutes in a heavy pan such as a dutch oven.
Add ground lamb and saute. Break up the lamb and stir. Add a pinch of salt and a grind of fresh pepper.
Add finely chopped carrots, onions and celery. Many stores sell this already prepared and that saves a lot of work. Saute for a few minutes.
Add a can of crushed tomatoes and a can of peas.
Add a pinch of dried basil and a pinch of dried oragano.
Add water, white wine, chicken stock and bone broth.
Now simmer on gentle heat for about an hour until the sauce is thick. Stir occasionally. Add more liquid if necessary to make sure nothing burns.
Boil some potatoes, add a small piece of butter and a splash of fresh cream. Then mash well.
Pour the lamb misture into a casserole dish. Spread the potatoes evenly on top and then broil for just for a few minutes to brown. Don't burn. Then serve.
Tech Notes:
As with all cooking, quality ingredients make a huge difference.
Use first cold pressed olive oil.
Buy the best ground lamb you can find.
Use San Marzano tomatoes with the GOP stamp.
Content written and posted by Ken Abbott abbottsystems@gmail.com