Shepards Pie |
| Published: September 9, 2008, 5:10 pm |
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1 lb Cold, leftover roast, lamb, 1/2 oz Flour Beef, veal, pork orn 1/4 pt Meat stock or milk Combination of these meats Salt and pepper to taste 1 1/2 lb Potatoes Milk 1 1/2 oz 1 1/2 T butter or margarine Mince the cold meat, removing all fat, skin and gristle first. Cook potatoes, peeled and cut in halves, until soft enough for mashing. Melt 1 tablespoon butter or maragrine in a saucepan and stir in the four. To this add slowly stirring, 1/4 pint meat stock or milk. When smooth and fairly thick and just to the point of boiling, stir in the minced meat. Stir over a low heat for 3 minutes, seaoning with the salt and pepper to taste. Pour into a flat oven proof dish and refrigerate. Meanwhile, mash the potatoes, season and stir in 1/2 teaspoon butter or margarine, and a little milk and whick with a fork until smooth. Set aside until the minced meat is cool enough to have solidified and formed a solid surface. If you add the potatoes to hot mince, it will sink into it. When cool, [ Full article ] |
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