Irish lamb one of the truly great meats that just ooozes with flavour. It’s so well respected for its quality and is often thought of as being expensive.
However, this week I have taken the humble Shepherd’s Pie and translated it using minced lamb. Throw in some garlic mash, and you really have a dish that hits the spot.
Mutton - or lamb that’s a year and a day old - can be very difficult to source due to the demand for lamb, but don’t think that mutton is not full of flavor as well. It just needs longer to cook and is an absolute delight .
INGREDIENTS (SERVES 4):
11 -14 oz of minced lamb
Good pinch of Rosemary
2 cloves of garlic
1 medium onion, finely diced
Smallest pinch of ground cumin
5-6 large potatoes.
Brown your lamb gently. Then add your rosemary, one clove of crushed garlic, cumin and diced onion to the pot. Add water and add a little stock cube. Simmer until tender.
In the meantime, prepare your mashed potatoes for the topping.
Wash, peel, boil and mashed the potatoes. Finish mashing with a cloves of garlic, roasted and crushed, and a little butter.
Now pop your mince into a good earthenware dish. Let it cool slightly and add your mashed potatoes.
Finish in the oven until golden and there you have it!
Happy cooking! Chris
Contact Chef Chris on 086 8932225 for info on his cooking courses - private, individual and in the comfort of your own home, hospitality courses, training courses.