Shepherd's Pie

Serves: to serve 4 - 6

Prep Time: 30 Minutes

Cook Time: 45 Minutes

Ready In: 1 hr 15 mins

1 oz - beef dripping (or duck or goose fat)

2 medium-sized - onions

1 tablespoon - plain flour (all purpose flour)

¼ pint - lamb stock *

1¼ lb - lean minced lamb

- salt and pepper

1½ lb - potatoes

a large splash - milk

2 tablespoons - softened butter

Peel and slice the onions. Heat the dripping in a saucepan and fry the onions gently until they have softened but not coloured. Stir in the flour and cook gently for 1-2 minutes stirring all the time. Very gradually add the lamb stock, stirring to avoid lumps from forming, then increase the heat and continue to stir until the mixture boils. Reduce the heat and simmer for 2-3 minutes until the sauce thickens. Stir in the mince, cover the pan and allow to simmer for 20 minutes. Season well with salt and freshly ground pepper then replace the lid and simmer for a further 10 minutes until it is cooked through and tender.
In the meanwhile, cook the potatoes as described in Creamed Potatoes.
Place the meat and its sauce into a lightly greased pie dish and then cover with the potatoes to form two separate layers. Score a pattern on the surface of the potatoes using the back of a fork then place the dish into a preheated hot oven at Mk 7 - 425ºF - 220ºC for about 10 minutes until browned on top. Serve hot either on its own or with a few peas for a most satisfying meal.
* If you have don't have the time or inclination to make a lamb stock, you can substitute a lamb stock cube dissolved in 5 fl oz (150ml - ¼pt) of hot water. (You can even use beef stock if you want).