I've been hankering after a Shepherd's Pie for a little while but the weather has just been wrong for the making, not to mention the eating, of one. So when things cooled down a few degrees and I found myself with a pack of lamb mince (because the Pilaff should have been lamb instead of chicken - I took the wrong thing out of the freezer!) and both hubby and I had tender tummies, it was an easy choice.
Not just any old Shepherd's Pie, though. If I was going to go to all the time and effort of making one, I was going to make my Really Lamby Shepherd's Pie. Click on the name there and it'll take you to the recipe - for me, it's the ultimate in Shepherd's Pie recipes.
|Just look at that beautifully baked top. Mmmmn.|
Now I will admit that the whole recipe lives or dies on what stock you use. Because the big gravy granule producers (Knorr, Bisto etc.) haven't seen fit to produce a lamb version, (or if they have, I haven't found it) the gravy for this production has to be based on a lamb stock. Now Knorr do make a lamb stock cube, but it is frightfully salty. A far better idea is to use Essential Cuisine's utterly fabulous Lamb Stock powder. Nowhere near as salty as standard stock cubes, it has a rich deep lamb flavour and leaves you to add how much or how little salt you want/need.
I served mine with Vegibox's gorgeous carrots, along with some broccoli and peas. Don't forget to use the broccoli stem - it's just as nice as the fluffy bit!
You know, there's no hope for me. Because, as I have been tidying up the photographs for this blog post, my mouth has been watering. I only stopped eating dinner about an hour ago! I'm not hungry (not at all), it's just that it looks so good! Mind you, I wasn't feeling so chipper by the time the veggies were in the steamer and I'd spent the previous two hours cooking the Shepherd's Pie. I looked rather like this .... worn out and ready for a nap!