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Hello there, how are you guys doing? We are almost at the last leg of the challenge on the 19thday and it is S today. I have one of my comfort foods today for S. I love it because of its simplicity and warmth and a million thanks to the person who invented it. It is Shepherd’s Pie!! It is quick, simple, easy and so no nonsense kind of food. I love it in the winters and the times when I don’t want to do something elaborate!
It’s a meat pie from the British Cuisine and I love old fashioned British food because ethey are really simple yet so yummy. I am such a Jamie Oliver follower – this one is not his recipe though. I don’t remember when and where I had it first but I remember making it for a long time.
It is one of those pies where you don’t need a short crust or you don’t need any flour at all. It’s gluten free!
There is also something called a cottage pie and that’s almost similar only it’s done with ground beef where as this is done with ground lamb. In case you are a white meat lover you can use this same recipe and replace lamb with minced chicken.
Now let’s get into making it.
All that you need
This recipe is for two people
- Ground lamb – 250 gms
- Onion – 1 chopped
- Carrots – 1 chopped
- Garlic – 4-5 cloves – minced
- Potato – 4 large boiled potato
- Olive oil – 2 tablespoon
- Salt & pepper to taste
- Smoked Paprika – 2 teaspoon
- Butter – 2 teaspoon
- Cheese – grated cheddar – 2 tablespoon
Let’s get started
In a skillet heat olive oil
Add garlic and sauté in the oil
Add onions and fry till translucent
Add carrots and fry for 2 minutes
Add ground meat and fry for 5-6 minutes till you see oil oozing out from sides
Add seasoning and smoked paprika. (I have added little coriander seed powder for that extra zing)
Cook till meat is tender. It should take about 4 more minutes
In a mixing bowl mash the boiled and peeled potatoes.
Add little butter and salt while making this mashed potato
Arranging the Pie
In a pie dish put the meat mixture and top it off with a layer of mashed potato
Sprinkle some shredded cheese on top
Bake it in a pre-heated oven at 180 degrees for 30 minutes or till the top layers turns golden.
Now wasn’t that a really easy rustic recipe. You can improvise on a lot of things. You can use a piping bag to pour the mashed potato and make some designs, you can make some designs with the form as well – I have done that but not quite visible here.
Anyways enjoy and let me know if its HOT or NOT
Leave a comment below if you liked the recipe and you want me to share some more
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Linking this post to A to Z Challenge 2014 for Day #19 – post starting with S.
Visit A to Z and read awesome posts by bloggers.
I am also participating in this challenge from my writing blog and I’m writing fiction this time. Visit The Sunny Side of Life and show some love.
I am also participating in this challenge from my writing blog and I’m writing fiction this time. Visit The Sunny Side of Life and show some love.
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7 comments
YUM! I'm so glad I found your blog. I'm looking for some new recipes to try, and I'm seeing some good ones here. Thank you! New follower here. I'm dropping by from the "A to Z" challenge, and I look forward to visiting again.
Sylvia
http://www.writinginwonderland.blogspot.com
A colleague of mine who is from the U.K. told me about Shepherd’s Pie, and I have tried making it several times. I love it! Since lamb is not available where I live, I use beef instead. — So what I have been making was cottage pie, to be exact, though. I didn't know the difference until today. I haven't added carrots in my cottage pie, but I will give it a dry next time.
Thank you for sharing a great recipe.
http://romisdg.blogspot.jp/
sounds awesome.
Thanks Wicked Writer… it's one that you can enjoy.. it's glutten free
Thanks Romi for dropping by. You can use other vegetables also in the filling like celery, mushrooms… its actually up to you. I always feel improvising and adding your own touch in any recipe always works 🙂
Thanks Sylvia for dropping by and liking what I cook/bake!
I love sheperds pie! We make cottage pie with beef (not lamb). We use a regular paprika, not a smoked one. Maybe we will give your recipe a try. It's certainly easy to get lamb here in New Zealand.