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Shepherd's Pie

2 tb Vegetable oil
1 md Onion, thinly sliced
3 md Tomatoes, peeled and thinly sliced
3 tb Of butter or margarine
2 tb Flour
1 ts Salt
1/4 ts Pepper
1 c Chicken stock or
2 pk Instant chicken broth and
1 c Water
1 1/2 lb Cooked lamb, cut into 1 inch cubes
3 c Mashed potatoes, leftover, made freshly or packaged instant potatoes


1. In a deep, 2-quart, heat-resistant, non-metallic casserole, Place vegetable oil, onion and tomatoes and heat, uncovered, in Microwave Oven 4 minutes or until tender. Set aside. 2. In a small, heat-resistant, non-metallic bowl melt butter in Microwave Oven 30 seconds. 3. Blend in flour, salt, pepper and chicken stock. 4. Heat, uncovered, in Microwave Oven 3 minutes or untiI thick- ened and smooth. Stir occasionally. 5. Add sauce and cooked lamb to onion-tomato mixture. Stir to combine. 6. Heat, covered, in Microwave Oven 5 to 7 minutes or until almost heated through (time will depend on temperature of cooked lamb). Top with mashed potatoes and heat, uncovered, an additional 3 to 5 minutes or until serving temperature is reached. Variation: Cooked beef chunks, ground beef or ground lamb may be substituted for cooked lamb.




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