I was in a bit of a rush this weekend at the supermarket and I found myself throwing things in the trolley last minute, when I'm normally anally retentive about planning.
David's lamb pie
This is definitely a pie of my own creation and although it began as a shepherd's pie the outcome was somewhat different. In some ways it was my comfort food. A pie with a hint of the Italian, lamb and new potatoes.
Potatoes, parboiled for 10 minutes
500g lamb mince
1 onion, chopped
2 tbsp tomato puree
14oz tin of chopped tomatoes
100g cheddar cheese
750ml vegetable stock
While parboiling the halved new potatoes fry off the onion until clarified in either butter or oil. Add the lamb mince to the frying pan and brown then add the garlic, oregano and tomato puree. Stir thoroughly and season. Pour in the vegetable stock, bring to the boil and simmer for ten to fifteen minutes. Pre-heat the oven to 200 degrees celsius.
Drain the potatoes after ten minutes and add the butter and season. sprinkle over the flour and stir until the potatoes are covered then pour over the milk and return to the hob over a low heat stirring gently, add the cheese.
Pour the meat sauce into an ovenproof casserole and add the potato topping. Place in the oven for 25 to 30 minutes.
So what you have is an Italianate lamb meat sauce with a cheesy potato topping. Purists would have you make a separate cheese sauce but this method is less time consuming, less wasteful and quite slimming in that you use less of the minimum sauce ingredients and still the potatoes are covered without being too gloopy. Ingredients like the garlic and oregano are my preferences and you add or leave them out according to personal taste.