Shepherd’s Pie

There is leftover garlic mash from the other night. It was pushed into a square sandwich bag, and squished into a flat slab, about an inch thick. The slab is conveniently the same size as my smallest square baking dish. Muwhahaha.

Some minced lamb and a chopped onion get fried in olive oil with salt, pepper and a half a teaspoon of sugar. I realise that there’s no red wine handy, at least of the sort I’d use to deglaze the pan, so I pop in a splash of vermouth and, for the hell of it, some squished up juniper berries. A sprinkle of dried thyme, a tin of chopped tomatoes (minus their juice) and the results go into the bottom of my baking dish. A layer of frozen peas and then the slab of mash. The mash turns out not to be exactly the right size, so there’s some artistic carving with a serrated bread knife to make it fit.

Finally, into a hot oven for half an hour. Joy.

Variations:

  • Worcestershire sauce
  • tomato paste (not keen on this as it makes the whole thing tomato flavoured, whilst the pieces provide just the occasional nugget of fruitiness)
  • chopped up dried tomatoes
Advertisements

One response to “Shepherd’s Pie

  1. Pingback: Leek and (Sweet) Potato Soup « Dried Basil and Other Heresies

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s