Tuesday, March 06, 2007

Lamb and Rosemary Shepherd's Pie

A simple recipe I made up on the spot last night.

500g lamb mince (ground lamb)
1 brown onion, diced
2 cloves garlic, crushed
1 tin tomato soup
1 zucchini, diced
1 beef stock cube
1/2 teaspoon dried rosemary

5 big potatoes, peeled, boild and mashed
tablespoon butter, stirred into mashed potato.
grated cheese

Soften the onion in a little olive oil, add garlic, stir until aromatic. Add mince and brown, breaking up big lumps. Toss in tomato soup, zucchini, stock cube and rosemary. Simmer on a low heat until mince is cooked, about 15 - 20 minutes. You have to stir it regularly, as the soup can burn easily.

Place the mince in a casserole dish, top with the mashed potato. Sprinkle with grated cheese. Cook in a moderately hot oven (180 - 200 C) until cheese is melted and golden.


xsquared said...

Yum yum YUM! My husband would love this! Definitely bookmarking this one.

Emma said...

It was very popular with my family. I hope that you enjoy it too.

Sara Laughs said...

As long as it's lamb and not SHEPHERDS in the shepherd's pie...