Zurich Legacy Kitchen Cookbook - Book - Page 62
M el a n ie B o ot h
Marjorie's
Shepherd Pie
This is Marjorie’s classic
Shepherd’s pie, best served on
a Monday using roast dinner
leftovers (if you manage to
keep any behind!). Use the
same recipe for Cottage pie,
swapping lamb with beef
where needed. For vegetarians
(such as my fab Mother!),
switch out the mince for lentils,
and use vegetable stock.
INGREDIENTS
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1 tbsp oil
1 x large white onion, diced
2 x carrots, peeled and diced
2 x Celery sticks, diced
100g mushrooms, finely chopped
400g leftover roast lamb, shredded
1 tsp dried marjoram
250ml lamb stock, or leftover gravy
160g frozen peas
1kg potatoes (Ideally King Edward), peeled and diced
60g butter
Splash of milk
Salt and pepper to taste
1 tbsp fresh parsley, finely chopped
⁄
u a
r put r, if y
n .
SWAP OUT
200g green lentils and double the amount of
stock for a vegetarian option
Lamb
METHOD
Preheat the oven to 200°C. Fry the onions, carrots, celery and mushrooms in
the oil for 10 minutes, until softened. Add minced cooked lamb, marjoram, and
stock/leftover gravy, and cook on a low heat, stirring occasionally, until mash is
ready. If mixture gets dry during this, add a splash more water or stock.
:
S su h
w
By lf,
s
ex b e
d gvy
.
Bring a large saucepan of water to the boil, peel and dice potatoes. Boil the
potatoes for 25 minutes. Drain, return to pan with butter, splash of milk, and
salt and pepper- mash until smooth.
10 minutes before the mash is ready, add the frozen peas to the lamb
mixture, and stir well. When the mash is done, check seasoning on lamb
mix. Pour into baking dish, top with the mash, smooth over, then score top
with a fork (to get crispy edges on top).
Bake this in the oven for twenty minutes, then turn it onto grill for 5 minutes,
until the top is nice and crispy.
62
