A Wee Pinch of Sugar

My Ideas, My inspirations, My food

  • Home
  • About
  • FOOD
    • Food News
    • Scottish Food
    • Soups & Starters
    • Meat & Poultry
    • Fish
    • Vegetarian
    • Dessert
    • Seasonal
  • Gardening
    • Herbs
  • Books
  • Contact

 Monday night …

September 11, 2012 By Rachel Leave a Comment

Monday night is usually leftover night in our house but this week we have no leftovers, apart from enough chicken for a lunchtime sandwich.

My mother always made Shepherds Pie with the leftovers from Sundays roast and in particular leftover roast lamb , it was  minced,  added to cooked carrot, onion and gravy, which to me that is the best way to make it. However, in the absence of leftovers,  I’m using some minced lamb I bought at Saturdays farmers market  from www.atasteofgalloway.co.uk. remembering of course it’s the second week of Scottish Food fortnight and I have pledged to cook with as much local Scottish produce as possible.

Shepherds Pie is real tasty comfort food and I’ve been making this recipe for 30 years.When the boys were small they loved it with baked beans but as they’ve got older I serve it with whatever vegetables are available.

Ingredients.

Filling

1kg Minced Lamb

1 large onion, chopped

2 large carrots, chopped

100 ml Tomato ketchup

1 tsp Mustard

2 beef stock cubes.

Optional

225 g of sliced mushrooms

2 Tbsp Worcester Sauce

4 slices of Stornoway black pudding, chopped small and dry fried.

Topping

900g Potatoes or

650g Potatoes & 250g sweet potatoes

4 Tbsp Fresh breadcrumbs.

Heat a large deep sauté pan and add the minced lamb, and using a wood spatula mix to brown and break up the mince. Once the mince has browned I like to drain the mince to remove excess fat, returning and meat juices to the mince.

Add the onion to the pan, and cook for 1- 2 minutes, add the carrot and continue cooking for approx 5 minutes. Return the minced lamb to the pan, add the tomato ketchup and cook for 1 minute. Stir in the mustard, crumble in the stock cubes and add approximately 350ml – 500 ml water.

Image

Cover and cook for 30 minutes, remove the lid and continue cooking for about 20 minutes to allow the sauce to reduce and thicken.

Meanwhile prepare the potato topping, cook the potatoes until tender,drain and mash with the creme fraiche or natural yoghurt.

Spoon the filling into a 2 litre  casserole, if using black pudding, spread over the the filling, top with the potatoes and use the back of a fork to smooth over. Sprinkle the breadcrumbs on top, place in the oven and bake for about 20 – 25 minutes or until piping hot and the toping is golden.

Image

Shepherds Pie is a good one pot meal in itself although I always serve with additional veg.

Image

Tweet
PinIt

Filed Under: -Uncategorized-

« Celebrating Scottish Food Fortnight…..Stovies
Salmon Fishcakes »

Follow me:

  • Facebook
  • Instagram
  • Twitter

Search

Tags

Chicken Christmas leftovers Comfort Food Edible Flowers Eggs Fish Frittata Herbs Hot smoked salmon Kippers Lamb lasagane Lobster Moroccan Pasta pumpkin Risotto salmon Sausages Scottish Salmon Smoked Fish Smoked Haddock smoked salmon Soup Tagine

Recent Posts

  • Mint – The Essential Summer Herb in the Garden
  • In The Herb Garden – The Calendula Project
  • Herbs and Summer Gardening
  • Scotland’s first Foraging Fortnight
  • Spirit and Spice
  • Springtime in the Garden
  • Love your leftovers this Valentine’s Day
  • Pot Roast Brisket Beef
  • Changing Times
  • Sausage Hotpot

Archives

© 2022, R Gillon | About | Disclosure

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.AcceptReject Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT