Shepherd’s Pie

I had a large piece of cooked lamb to use up, so I decided to make a shepherd’s pie. I first removed the meat from the bone and minced it in a food processor, and then I added two stock cubes and two cups of water to the meat, plus some spices and seasoning. Then I put the dish in the oven at 200 degrees for about 20 minutes.

In retrospect I think that one or one and a half cups of water would have been sufficient, or I could have thickened the mixture a little.

I peeled and boiled some general purpose potatoes for 10 minutes or so.  I also had some Perlas but I decided that they would be too small for the topping so I didn’t use them.

I sliced the par-boiled potatoes and arranged them on the surface of the minced lamb as you can see, and put the disk back in the oven for 15 – 20 minutes.  Then I grated some cheese onto the top and returned the dish to the oven for another 5 minutes.

Unfortunately the potatoes were still on the raw side so I returned the pie to the oven for 15 minutes more. When I do this dish again I will cook the potatoes almost to completion before I add them to the pie.