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.
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.