Shepard’s Pie
Carefull readers of GYGO will remember that about a month ago, The American Lamb Board contacted us to review American lamb. I’ve always loved lamb and was very glad to recieve a wonderful boneless leg for review. That was one nice treat and it got lamb back on my family’s dinner rotation.
Last week, I cooked another leg of lamb using my Grandmother’s method of roasting the lamb after seasoning it with a paste of butter, rosemary and garlic. It makes a delicious dinner, but there’s always leftovers.
And since I’m using Grandma’s recipe I should also follow her advice, “don’t waste food.”
So what’s a poor boy to do besides play in a rock and roll band? Make Shepard’s Pie - that’s what. I call this deconstructed Shepard’s Pie. I was going to make the real thing, but frankly its too hot in Brooklyn lately, so deconstructed Shepard’s Pie was born. I’m not turning on the oven for anything! Have fun.
Ingredients:
- Left over lamb meat cubed and trimmed of all fat. Try to keep all the spices on the meat.
- 2 onions sliced
- Red wine
- 1 tablespoon of tomato paste
- 1 tablespoon of sugar
- 4 tablespoons of butter
- 1 tablespoon olive oil
- 4 tablespoons of flour
- 2 cans beef broth
- 2 beef bullion cubes
- Shot or two of Worcestershire Sauce
- 1 package frozen mixed vegetables
- 2 bay leaves
- Salt and pepper to taste
Cooking instructions:
- In large dutch oven, melt butter with the olive oil.
- In the butter and oil, sweat the onions until tender.
- Sprinkle the sugar over the onions and caramelize over low heat.
- When the onions are brown, add the tomato paste, browning it lightly.
- Sprinkle flour over entire mixture, stirring constantly to make a roux. Cook roux for about 2 minutes until all flour is cooked and incorporated in the mixture.
- Deglaze pan with some red wine. (I used Merlot because we had it open)
- Stir in beef broth. Add bullion cubes and bring to a boil. Add water if necessary to completely cover the meat. Don’t let it boil too long, or your meat will get tough.
- Once mixture comes to a boil, add bay leaves, Worcestershire sauce
- Reduce heat to simmer.
- Simmer for about 1/2 hour or longer. This can stay on the stove all day over a low heat.
- About 5 minutes before you plan on serving, add package of mixed vegetables. Raise heat to bring mixture back to a simmer. Cook for 5 minutes or until vegetables are cooked through.
- Check for salt and pepper and adjust seasonings as necessary.
- Serve on bed of mashed potatoes.
If you make this, please feel free to add or subtract as you see fit. And be judicious on the measurements. I don’t measure anything when I cook. Everything is by eye, feel and taste.
