One thing we often have plenty of in the freezer is ground lamb, or lamburger. It can usually be substituted into a hamburger dish. So I eagerly seek out recipes in which we can use our lamb.
In a Facebook conversation the other day with my British friend Charlotte, she explained to me the difference between Cottage Pie and Shepherd’s Pie. The first uses ground beef, the second, ground lamb. (They call it minced meat.) Charlotte has inspired this evening’s meal!
Here is the recipe I used and it was quite yummy!
1lb ground lamb (or diced left-over roast)
1 large onion, chopped
1 large carrot, diced
4oz peas (fresh or frozen)
4T butter or margarine
4T plain flour
2t Worcestershire sauce
1T tomato paste
1 can beef broth
2 ½ lbs potatoes
4 T butter or margarine
3/8 cup milk
Salt and freshly ground black pepper to taste
Preheat the oven to 375F.
Melt the butter in a large frying pan. Add the onion and carrot and cook over a medium heat for 5 minutes until soft. Add the ground lamb and cook for 3 minutes to brown. Stir in the flour and cook for 2 minutes. Add the tomato purée, peas, beef stock and Worcestershire sauce. Cover and simmer for 30 minutes. Taste and season, pour into an ovenproof dish.
Meanwhile boil the potatoes in salted water until soft. Drain and mash with the butter and milk. Taste to adjust seasoning. Spread the mashed potatoes over the top of the ground meat mixture and bake for 30 minutes until golden brown. Serves 6.
The Helms Scorecard: 3 out of 4 thumbs up. Sarah and Julie had seconds, Dave had thirds, Cassie had a cheese sandwich.
Afternote: 2.5 L Corning pan was too small–it overflowed a bit in the oven.