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lamb stew/ shepherd's pie update

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lamb stew/ shepherd's pie update

john clark | Apr 22, 2003 05:18 PM

We made a garlicky/rosemary roasted leg of lamb for Easter and, per advice I received in an earlier thread, last night I made a shepherd's pie -- sauteed chopped carrot, onion, & celery until soft, added 1-1 1/2 lbs leftover lamb in a 1/4" dice, browned ca 5 min, added a little flour and cooked 2 min, added a little red wine, leftover lamb jus and a little cream and cooked 5 min, topped w mashed potatoes dotted with butter and baked at 400 for 30 min. Lordy. This dish is a real contender. It's late in the year to eat this much more in Texas but when our six-week "winter" returns I'll be all over it.

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