Wednesday, April 3, 2013

Easter Recipe- Shepherd's pie


With Sweet Potatoes

Made Shepherds pie at home on Easter Sunday, My dad is not a fan of lamb and i was looking for a way to keep it interesting but still healthy. I made a really large sized one in a 11X9 inch glass baking pan and forgot to take a picture, i also had smaller ones made so i could eat for lunch the next day which is what is pictured above. Traditionally Lamb is used for Easter meals so this is my spin on the classic Shepherd's pie, which is a lamb dish made with ground lamb meat and mashed russet potatoes, I used sweet potatoes for a healthier option and also replaced the traditional cream with 2% milk, i also used low fat canola butter and omitted the eggs, still tasted amazing. The taste of the fresh herbs makes all the difference and brings it to life





Ingredients
3 Large Sweet Potatoes
2% Milk
3 tbsp of Light Canola butter
1 large Russet Potatoes
2 Carrots, peeled and diced small
1000g of ground Lamb meat
2 tbsp Olive oil
1 cup chopped onion
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 teaspoons tomato paste
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
3/4 cup fresh or frozen corn kernels
3/4 cup fresh or frozen peas
1 long chili, diced with seed
Salt
Freshly ground black pepper

  1. Preheat oven to 400F
    Peel potatoes and cut into quarters then set in a pan to boil until soft and mash-able
    In a bowl mix milk and butter and set in a microwave for about 30 seconds till butter melts
  2. In another saucepan, over medium heat, sautee onions and carrots in olive oil for about 2 minutes or until soft
  3. Add in Garlic and Chili for a minute, then steer in the Ground Lamb along with some salt and pepper
    Keep steering until lamb is browned and cooked, then add the flour and steer some more for about a minute
  4. Next, Steer in Tomato paste, Worcestershire, Rosemary, Thyme and Chicken broth, and leave to simmer over medium to low heat for about 10 minutes or until sauce thickens,taste for seasoning and add some more salt if needed.
  5. Meanwhile, remove boiled potato from pot into a bowl, mash sparingly with a fork
  6. Add in the butter and milk mixture and use a hand mixer to gently mix on low for about 30 seconds
    Add some salt and Black Pepper for taste
  7. Add corn and peas to the sauce, and then layer sauce flat in a lubricated baking pan and top with mashed potatoes using a spatula, taking care to fill the sides first to prevent sauce from bubbling to the top when baking.
  8. Set in the oven to bake for 25 minutes until the sauce starts to bubble in the glass and the top is lightly golden brown, you can set oven to broil for about a minute to ensure than the top is browned and crisp
  9. Remove from oven and leave to cool for a few minutes before serving
    Enjoy
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