A mother-daughter conversation on food and cooking (mostly)
Sunday, March 15, 2009
Shepherd's Pie
by
Eva
I bought some nice grass-fed ground lamb on sale the other day. I looked at various spiced lamb meatball recipes and Moroccan lamby stews and such, but in the end I decide to make plain shepherd's pie, the sort of thing you might be served at a pub in England.
For the stew part, I browned the lamb and removed it, pouring off all but a few tablespoons of fat and adding a touch of olive oil for flavor. I browned onions and carrots next, then added some white wine and frozen peas and a mix of chicken broth and water and let the whole thing cook a bit. Oregano, maybe? Thyme? Cinnamon? Lot of black pepper, for sure. Definitely a huge handful of parsley at the end.
I made the mashed potatoes by boiling a few potatoes, semi-peeled, for a good 20 minutes or more until they were soft. I mashed them using a ricer with some butter and a good glug of half and half.
I put the stew in a pretty casserole dish, covered it with potatoes, and baked it for a while at 375 until the potatoes firmed up a little.
On the side we had a simple arugula salad with balsamic vinegar, olive oil, and a lot of shaved pecorino romano.
I thought the sheepy cheese would complement the sheepy pie, and it did.
I've had sheep on the brain lately because I learned to knit. Here's my second completed project: some fingerless gloves for cold nights at band practice. They're just little rectangles of Noro Kureyon yarn, sewn up above and below the thumb.
Labels:
knitting,
lamb,
potato salad,
sheep,
shepherd's pie,
stew,
wool
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1 comment:
Hey--nice gloves! Your stitches look beautiful and even. These would also be good for piano players.
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