Anybody have any good recipes for Shepherd’s Pie? If not, like the title says, what am I gonna do with this lamb?
You could make chili with it.
Simple Shepherd’s Pie
· 2 cups cooked chopped lamb or beef
· 1 tablespoon finely chopped onion
· 2 cups gravy
· salt and pepper
· 2 cups mashed potatoes (garliced works well)
· salt and pepper
· 1/8 teaspoon paprika
· 1 tablespoon butter
Combine meat, gravy, and chopped onion; season with salt and pepper to taste. Line the bottom of a buttered baking dish with a layer of half of the seasoned mashed potatoes. Add meat mixture then cover with remaining mashed potatoes.
Or, meat and gravy can be put in the baking dish first then topped with all of the mashed potatoes. Dot mashed potato topping with butter, sprinkle with salt, pepper, and paprika, then bake for about 30 minutes at 400°, or until potato topping is browned and the Shepherd’s pie is thoroughly heated.
This shepherd’s pie recipe serves 4.
You can vary the recipe by adding peas and carrots to the filling. This is very good.
Gyro!
[url=“http://www.recipezaar.com/57610”]Kofta![/ur]
Kofta is good. I make it on a grill, make my own tzatziki sauce, serve it on pita bread with a side of french fries.
Also, with ground lamb, I make “Trunk’s somewhat Indian-inspired goop”.
That’s usually just browning the lamb with onions in a pan, then adding canned tomatoes, stock, an assortment of indian spices, some cut up potatoes, a couple bay leaves. Cook it down until potatoes are done (20-45 minutes depending on size) stirring occasionally.
I’ll serve that with basmati rice and okra/green beans/spinach and plain yogurt.
I have a drawerful of indian spices, though and the experience of failure. Still, you can do something like that with more traditional spices, and just make a little stew-like thing. Serve on rice or potatoes.
And, of course, Shepherd’s pie.
Here is a nice Bhuna Keema recipe
You can also make very nice burgers using lamb mince, though a little extra seasoning/herbs than beef burgers is good.
This is my Shepherd’s pie recipe, except I use lamb instead of beef, and add half a bag of frozen peas and carrots before baking.
Kibbeh. works well with ground lamb. I would use this recipe but substitute the ground lamb for the beef. If you are feeling lazy, you could use them to make burgers.
I made these and they were pretty good. Mini Lamb Burgers
I would think that anything you can do with ground beef, you can do with ground lamb; it’ll just taste different. I’ve made meatloaf with ground lamb. It’s pretty nice.
Jamaican shepherd’s pie (I got it off the back of a bottle of jerk sauce)
Brown one pound ground beef (but you’re going to substitute lamb) and a chopped onion. Add a cup of corn niblets, a quarter cup of jerk sauce (the recipe used World Harbors Blue Mountain Jerk Sauce) and a little salt. Put the mixture into an oven dish. Top with mashed potatoes and grated cheese. Bake in 350 degree oven for thirty minutes.
That is very close to mine except I skip the vinegar and I add tinned tomatoes, a dollop of tomato sauce and use the great secret ingredient Kashmiri Masala as a substitute for the garlic. It is a spicy garlic masala that adds a very distinctive flavour when used instead of garlic.
You could make Greek Moussakka.
or
Here is a recipe for an easy Tibetan, steamed, lamb dumpling called a Mo-Mo.
Spaghetti sauce is awesome with some ground lamb added.
Moussaka, obviously.
Here’s my recipe, it’s less fancy than the one devilsknew linked to, but it’s very, very good. It is not ideal for those on low fat diets.
Ingredients
feeds 4-6
Olive oil for frying
Chopped garlic (as much as you like, probably 2 or 3 cloves)
1 onion
600g minced Lamb
1 large aubergine (eggplant), cut into thin round clices, salted and rinsed
6 large potatoes, peeled and cut into thin round slices
1 tin tomatoes
1 tin concentrated tomato puree
Cheese sauce (whatever you usually use for lasagna, I make a quick one from flour, milk, eggs and cheddar cheese with a little grated nutmeg).
I do all of this in one deep, nonstick frying pan, wiping it in between (I’m averse to washing up if I don’t have to) but you could use one pan for the lamb and another to fry the aubergine and potatos.
First, fry the aubergine slices in batches until soft and slightly brown. Keep on a warmed plate.
Next, fry your onion and chopped garlic until slightly brown and softened, add the lamb and cook through.
Add aubergine slices, tomatos and tomato puree to lamb and onions, cook down until thickened to the texture of chilli or lasagna. Mix well to break up the aubergine. Add sugar and seasoning to taste.
Place half your lamb mix in an oven proof lasagna dish.
Fry your potato slices until brown.
Cover your lamb with a layer made from half the cheese sauce and then a layer of the potato slices .
Add the other half of the lamb mix, use the rest of the potato slices and the cheese sauce to cover- this time put the potatoes on first and the sauce on the top.
Grate cheese (or place slices of Halloumi) over the top and place under a hot grill (broiler) for 20-30 mins until the top is golden and the lamb bubbling.
Serve with a green salad and a bottle of red wine!
Another suggestion: make lamb Samosas
Serves 6
4 tbsp Chopped onion
1 clove of garlic, chopped
ghee or oil
225g minced lamb
50g peas
1tsp salt
2 tsp chilli powder
1tbsp chopped coriander (cilantro) leaves
1 inch piece of fresh root ginger, grated.
1tsp Garam Masala
12 pastry semic circles (use the ready to roll stuff and a plate to cut it out if you’re lazy, if not, make from scratch).
Heat oil or ghee and fry onion, garlic, chilli powder, Garam Masala, add meat and peas and stir.
Cover and simmer for 10mins.
Using a little milk, form the pastry semicircles into cones, fill with meat mixture and seal. Leave to sit for 10mins.
Deep fry samosas in oil or ghee until crisp, serve hot or cold.
Hamburgers, Meat sauce for spaghetti, Jamaican hot patties—>they are like meat pies.
Thanks!
I think I’m going with Shepard’s Pie tonight - I’ll let you know how it goes.
I really like the Moussaka and mini lamb burger suggestions too so I may try those in a few days.
Thanks again!
You can achieve World Peace, if it is used skillfully, young Jedi.
Please, please don’t make Irish stew with ground (minced) lamb, even Werd’s linked recipe require cubes of meat, not mince!
Trust me, I’ve eaten more variations of Irish stew than I care to count, and only once was it made with minced lamb…and that once sticks out in my memory because the “stew” was so foul. It’s a stew, you need a stewing cut of meat that is full of flavour and will tenderise as it cooks to become melt-in-the mouth by the end of the cooking process.
Minced lamb will just give you an insipid, tasteless gloopy mess.
I do not recommend it.