In a land dotted white with sheep, it’s not surprising that many of Scotland’s national dishes feature lamb or mutton on the menu. My favourite is haggis, and in my recent Scottish holiday I had it as often as I could as it’s not something I would know how to make myself. True Scottish Shepherd’s Pie is made with ground lamb; if it’s made with ground beef or anything else it would be known as “Cottage Pie”. It’s a wonderful dish for warming you up on a cool evening (of which there are a good many in Scotland!!).
Serve hot with green vegetables, either baked or steamed, alongside.
Scottish Shepherd’s Pie
450.gr. (1 lb.) Minced lamb
700 gr. (1½ lb.) Potatoes
50 gr. (2 oz.) Mushrooms
25 gr. (1 oz.) Plain flour
1 Tbs. Tomato purée
25 gr. (1 oz.) Butter
4 Tbs. Milk
300 ml. (½ pint) Lamb or beef stock
50 gr. (2 oz.) Cheese
Dry fry the lamb with the chopped onion, bay leaf, sliced mushrooms and diced carrots for 8-10 minutes. Add the flour and stir for a minute. Slowly blend in the stock and tomato purée. Cook, stirring, until the mixture thickens and boils. Cover and simmer gently for 25 minutes. Remove the bay leaf and place in a 1.7 litre (3 pint) oven-proof serving dish.
At the same time, cook the potatoes in boiling water for 20 minutes until tender. Drain well, mash with the butter and milk and mix well. Spread on top of the mince mixture and sprinkle over with the grated cheese.
Bake for 15-20 minutes in a pre-heated oven at 200°C (400°F).