Monday, April 09, 2007

Leftover Easter dinner - SHEPHERD'S PIE

Last week, I was on CBC radio talking about lamb. I promised to post any new lamb recipe that I tried over the Easter holiday, so here it is below.

But first, a few good things to know about Saskatchewan lamb: There are about 1000 farmers raising lamb in Saskatchewan. Most of it is sold as Canadian lamb. (About 12% of Canadian lamb is from Saskatchewan.) If you want to be sure of getting Saskatchewan lamb, you should shop at a local butcher who buys direct from a farmer, or buy from the farmer yourself. For names of farmers who sell directly to customers, contact the Sheep Development Board at 306-933-5200.

For Easter dinner, we invited our friends Ramesh and Karen for roast lamb. You’ll find that recipe posted on 15 Feb. 2007. (The lamb came from the organic Lily and Rose farm at Lemberg, thanks to my buddie Annette Stebner, the farmer’s sister.) The roast was delicious however, the Shepherd’s Pie I made the next day with the leftovers was even better.

Drippings from the roast
1 small onion, chopped
4-5 small carrots, chopped
2 tbsp flour
2 cups of cooked meat, cut in small pieces
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
1/8 tsp grated nutmeg
Salt and pepper
1½ cups beef or chicken stock
1 ½ cups frozen peas
2 lbs. cooked potatoes
½ cup half-and-half cream
A few dabs of butter

Heat the drippings from the roast, adding one cup of water. Cook the onions and carrots in the liquid until soft and the liquid is reduced by half. Add the flour, stirring it in well. Add the meat, Worcestershire sauce, thyme, rosemary, nutmeg, salt and pepper. Stir well. Turn up the heat and add the stock. Bring to a boil then turn down and simmer 15 minutes, stirring occasionally. Add the frozen peas. Cook for another 15 minutes, until the sauce is dark and thick. Meanwhile, mash the cooked potatoes with the half-and-half and a bit of butter. Pour the lamb mixture into a casserole dish. Top with the mashed potatoes and dot with butter. Bake 375F for about 30 minutes, until the top is golden and bubbling.

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