SHEPHERDS PIE- Again, the name indicates, shepherds pie was originally, and still is, properly made from lamb, or mutton NOT beef.

SHEPHERDS PIE- Again, the name indicates, shepherds pie was originally, and still is, properly made from lamb, or mutton NOT beef.

             Shepherds pie is a much more recent innovation, created after potatoes were brought over to Europe from South America.

            Peel 6 medium-sized potatoes, cut them in quarters or eighths, and cook them, covered, in very little salted water until they are tender. Drain and mash them. Scald 1/2 cup milk and strain it. Add the milk to the potatoes and beat them until they are light and fluffy, adding gradually, while beating, 2 Tbsp. butter. Keep the potatoes warm.

            Heat 2 Tbsp. butter or fat from the meat, stir in 2 cups coarsely chopped leftover cooked lamb and 2 Tbsp. each of finely minced parsley, green pepper, and onion, and cook the mixture slowly, stirring frequently, for about 15 minutes, or until the meat is very hot and the vegetables are tender. Add 1/2 cup cooked mushrooms, salt and pepper to taste, add 3 Tbsp. roux mixed smooth with a little cold water. Cook the mixture, stirring occasionally, for about 20 minutes, or until the gravy thickens.

            Turn the mixture into a greased casserole and add 1 cup each of tiny carrot and potato balls and 1/2 cup parsnip balls, all previously cooked separately in boiling water and well drained. Drop the potato mixture by tablespoons over the top, or press it through a pastry bag fitted with a large fancy tube, and set the pie in a moderate oven (3 50 F.) to brown.
©Al (Alex-Alexander) D. Girvan. All rights reserved.