Thursday, November 5, 2009

Shepherd’s Pie

500 g mince lamb (ground lamb)

A couple of carrots, chopped

One onion, chopped

tomato paste

1 tin chopped tomatoes

Salt & pepper

Shhhh secret ingredient-- 1 tsp ground cinnamon

Frozen peas

Potatoes, mashed with butter and cream

Cheddar cheese, grated

Brown mince and drain excess grease. Remove from pan and cook carrots and onion until soft. Add cooked mince back to pan and squirt in one tablespoon of tomato paste. Season with salt & pepper and add cinnamon. Stir to combine and then add chopped tomatoes. Simmer away until you're nearly ready. While all this is happening you should be boiling your potatoes and then mashing them into creamy deliciousness with butter (preferable Kerrygold, buy it at Central Market) and cream. Throw in frozen peas at the end until they're bright green without the frozen look. Put it all in an ovenproof dish and cover with the potatoes and grated cheddar cheese.

Bake for 25 or so minutes at 350F, 190C, GM6. Cheese should be bubbly and brown.

Serve immediately with brown bread and butter, green salad, and Guinness or a red.

Note: if you use beef rather than lamb it's not shepherd's pie anymore, it's cottage pie. Cows used to live in cottages with their owners and sheep need shepherds.

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