Shepherd’s Skins:

Shepherd’s Skins:

Prep:           10 mins.

Cooking:      40 mins.

Course:        Snack/Lunch

Serves:        AMAR

Rating:         2:  Easy

  • Mince mixture as above for Lamb Mince’n’Onion Thingymebob
  • Potatoes for baking
  • Grated cheese for the topping
  • A splash of milk
  • Seasoning
  • Any extra veg as desirable

Method:

  • As Cottage Skins.

Shepherd’s Pie:

Shepherd’s Pie:

Prep:           10 mins.

Cooking:      1 hr.

Course:        Snack/Lunch/Main

Serves:        4

Rating:         2:  Easy

(Shepherd’s pie is the one that is made with lamb mince and is topped with mash)

Find:

  • Mince mixture as above for Lamb Mince’n’Onion Thingymebob
  • Potatoes for the mash
  • Grated cheese for the topping
  • A splash of milk
  • Seasoning
  • Any extra veg as desirable

Method:

  • Peel the potatoes putting them into a saucepan of cold water, bring to the boil and simmer for 20+ mins.
  • Drain and mash.
  • Follow the above for the Lamb Mince’n’Onion Thingymebob mixture. Add any other veg you would like to; there are very few rules with Shepherd’s Pie.
  • Pour the mixture into the oven dish & spread evenly. Spoon or pipe the mash (of whatever variation) on top of the mixture in the oven dish.
  • Use a fork to even it all out and to leave some sort of pattern on the top to allow it to crunch up in the oven.
  • Season the mash with black pepper and salt, sprinkle the grated cheese on top and splash a little milk over it all.
  • Bake in a medium oven for half an hour.

BASE ITEM – Lamb Mince’n’Onion Thingymebob:

Lamb Mince’n’Onion Thingymebob:

Prep:           510mins.

Cooking:      40 mins.

Course:        Snack/Lunch/Main/Part of any of them

Serves:        4

Rating:         2:  Easy

Find:

  • Small pack lamb mince (400g)
  • Onion
  • 1 carrot (size as you wish)
  • 1 or 2 cloves crushed/chopped garlic
  • 1 can tomatoes
  • 1 or 2 lamb stock cubes
  • Tomato puree
  • Red wine if you have it
  • Oil
  • Seasoning
  • Frying pan

Method:

  • Break up the lamb mince with a fork into a lightly oiled pan and fry over a high heat to colour the meat. It will produce an amount of fat which should be poured off and dealt with as in Tricks’n’Tips.
  • Turn the pan down to a medium heat. Chop the onion, carrot and garlic finely and soften with the mince for 5 mins.
  • Add a can of tomatoes, pour in a glass or so of red wine and add a good squeeze or dollop of tomato puree.
  • Season well with black pepper as the tomatoes will certainly benefit from it. Leave the salt until you taste it later as the stock cube will add a certain amount.
  • Put the pan onto the lowest heat; lodge a lid half-way on and just simmer for about 30 mins. Season to taste and use it to make whatever dish you are doing.  This will be suitable for serving with baked spuds, it can be spiced up for couscous or served with white rice.  It is also ready for the filling for Shepherd’s pie and can be used for Shepherd’s Skins.