SHEPHERDS PIE- #2

            Use leftover lamb stew. Line casserole with hot mashed potatoes. Fill centre with hot stew, cover with additional mashed potatoes and place in hot oven (425 F.) 15 minutes or until potatoes are browned.

Ingredients:

Lamb Stew

2 pounds    lamb cubes, shank, breast, neck or shoulder

 6 carrots

2 Tbsps. flour 

 3 onions

2 Tbsps. fat 

4 white turnips

Salt and pepper 

1 cup fresh peas

Hot water  

3 tomatoes

6  potatoes

Roux

Method:

            Dredge lamb with flour and brown well in hot fat. Season with salt and pepper, cover with water and simmer until nearly tender, 1 to 1- 1/2 hours. Add peeled vegetables, except tomatoes, whole or cut in cubes and simmer 30 minutes longer or until tender. Add tomatoes and simmer 10 minutes longer. Thicken slightly with roux. Serves 6.
©Al (Alex-Alexander) D. Girvan. All rights reserved.