Mutton Shepherd's Pie

Ingredients
1
pounds potatoes, peeled
1 lb minced roast mutton
3 ounces butter
1 medium onion, peeled and finely chopped
pint lamb stock (made from drippings of the roast with the fat taken off)
salt and pepper
pint (approximately) milk

Instructions
Preheat oven to 375.
Fry the onion in 1 ounce of the butter until lightly browned. Stir the onion into the minced meat and season well with salt and pepper. Add the stock until the mince has a soft, moist consistency.
Put into an ovenproof dish and leave to form a skin.

Meanwhile, boil and drain the potatoes. Mash them with at least 1 ounce of butter and enough
milk to make them creamy. Season them well. Spread the potatoes over the minced meat,
roughen the top with a fork, and dot with the remaining butter.
Bake for 30 minutes at the top of the oven so the potato is well browned.

 

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