Shepherd’s Pie
Instructions
Preheat the oven to 350 degrees.
Cook the carrots in lightly salted water for or until they have softened slightly.
Drain the carrots and set them aside.
Peel the potatoes, cut them into chunks and cook them in lightly salted water for , or until they are tender.
Drain the potatoes, add 2 TB.
of the butter, the milk and some salt and pepper to taste.
Mash the potatoes and set them aside.
Heat the remaining butter in a saucepan over moderate heat.
When the butter has melted and looks foamy, turn heat to low and add the flour.
Cook for .
Gradually add the stock, stirring constantly for , until the sauce is thick and smooth.
Heat the olive oil in a skillet set over moderate heat.
Add the onion and cook for , or until it has softened.
Add the lamb, carrots, peas and parsley.
Sprinkle in some salt and pepper and remove the pan from the heat.
Stir in the sauce.
Spoon the mixture into a baking dish.
Top the lamb with the mashed potatoes.
Bake for or until top is browned and crispy.