SHEPHERD'S PIE

Sis. Patty Robinson

Kitchener Ecclesia, Ontario, Canada

 

 

 

2-3 large sweet potatoes (or 1-2 cans)

3 Tbsp. olive oil

1 onion, finely chopped

1 clove minced garlic

1 stalk finely chopped celery

2 medium carrots, finely chopped

1 can mushrooms

1 1/4 lb. ground lamb

6 oz. can tomato paste

1 2/3 cups beef stock

1 tsp. oregano

salt and pepper

1/2 cup milk or cream

1 tsp. nutmeg (A MUST!)

 

Heat oil - add onion, garlic, celery, carrots. After a few minutes, add drained mushrooms. Stir in lamb. Fry 10-15 minutes. Add tomato paste, stock, oregano, salt and pepper. Cook until thickened, about 12 minutes. Transfer to 6 quart baking dish. Mash sweet potatoes. Add milk, butter, salt and pepper. Stir. Arrange over lamb mixture. Bake at 400 degrees for 40 minutes.


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