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Scottish Recipes - Shepherds Pie

Scotland is a country where sheep are plentiful especially in the Highlands area where hill farming is still quite common. It shouldn't be a surprise therefore that one of the traditional meat dishes uses lamb as its main ingredient.

Shepherds Pie

Minced lamb - 450g (1 lb)
Potatoes - 700g (1 lb)
2 small Carrots
Plain flour - 25g (1 oz)
Tomato puree - 1 tbsp
Butter - 25g (1 oz)
Milk - 4 tbsp
Large onion
Mushrooms - 25g (1 oz)
Bay leaf
Lamb or beef stock - 300ml ( pint)
Two "dashes" of Anchovy essence
Grated Cheese for topping (OPTIONAL)

Read all the way through this recipe as you are "multi tasking". Dry fry the lamb with the chopped onion, bay leaf, sliced mushrooms and thinly diced carrots for 8-10 minutes. Add the flour and stir for one to two minutes.Reduce the heat (slightly)and slowly blend in the stock and tomato puree. Keep stirring until, until the mixture starts to thicken. Cover the mixture and simmer gently for 25 - 30 minutes. Remove the bayleaf and place in a ovenproof serving dish.

At the same time, cook the potatoes in boiling water for 20 minutes until tender. Drain well, mash with the butter and milk and mix well. Spread on top of the mince mixture and sprinkle over with the grated cheese.

Bake for 15-25 minutes in a pre-heated oven at 200C/400F. Commonly the meat juice will sizzle slightly up the side and over the potato. Once cooked serve whilst still warm with vegetables

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As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide