Island Life Magazine Ltd April/May 2010 | Page 128

food

Island Life - April/May 2010

Pan fried canon
of lamb &
shepherd's pie
Photo: Alan Staley, The Royal, Ventnor - 2 Rosette Chef

PREPARATION

Preparation:

For the
shepherd’s pie.

1 . Place the minced lamb into

and the tomato ketchup.

a large bowl and season well

Cook for 3-4 minutes, stirring

with salt and freshly ground

constantly.

black pepper.

5. Add the red wine,

2. Heat one tablespoon of

Worcestershire sauce and lamb

800g Lean minced lamb
150g Onion, peeled and
finely chopped
2 Garlic cloves, peeled
and crushed
2 tsp Thyme leaves,
finely chopped
2 tbsp Tomato ketchup
75ml Red wine
25ml Worcestershire sauce
400ml Lamb stock
Salt and freshly ground
black pepper
Pre-cooked mashed potato,
enough to cover the pie
filling
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vegetable oil in a frying pan

stock, bring to the boil.

until it is very hot, then add

6. Reduce the heat and gently

the meat in small batches

simmer for 30-40 minutes.

for a few minutes each,

7. Continue to simmer the

until browned, then drain

meat until the liquid has

in a colander over a bowl to

almost completely reduced.

remove any excess fat. (Discard

Remove from the heat, season,

the collected fat.)

to taste, with salt and freshly

3. In a heavy-bottomed pan,

ground black pepper, and

gently fry the onion, garlic and

allow to cool.

thyme, until they are very soft,

8. Preheat the oven to

but not browned.

200C/400F/Gas 6.

4. Add the mince mixture

9. To construct the pie, place

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