Thursday, May 15, 2014

IHCC: May Potluck!

What's this? It's time for a potluck and it's not Madhur Jaffrey? No, it's Nigel Slater this time around. I've really been cooking a lot from his books of late. A few days ago, I made (for the second time) Slow-Roast Lamb from The Kitchen Diaries. Since then we've been eating bits of lamb and there's at least one more meal in the freezer. Meanwhile we used a goodly portion of the leg for Shepherd's Pie with Spiced Parsnip Mash from Real Cooking (p119).

This is a nice variation on a plain shepherd's pie. The topping is parsnips (there were some leftover potatoes, too) mashed with sautéed onions and warm spices—ground cumin, ground coriander, garam masala, butter, salt, and pepper.

For the filling, chopped leeks and carrots are slowly sautéed in drippings or butter. Sliced mushrooms are added, followed by chopped lamb. (You could, of course, use raw ground lamb, but a shepherd's pie is traditionally made with leftovers.) When the lamb is cooked and bits of brown appear, stir in some flour and a bit of tomato purée. Add stock (a bit of leftover sauce from the lamb roast was supplemented with chicken stock from the freezer), a bay leaf, and some sprigs of thyme if you've got it. Simmer for a good long while. ("The mixture should not really bubble, just occasionally 'bloop' at you'," writes Slater.) Somewhere along the way, season with salt and pepper, and a tablespoon or so of Worcestershire sauce.

Pour the meat mixture into a casserole, spoon the topping over it all, and bake the top is golden and browning on the peaks.


This recipe is supposed to serve four generously. Three of us ate it all. Very more-ish it was. Even though we had a starter, we still ate it all. The sweetish parsnips made a good topping, but sweet potatoes might work just as well.


Visit this week's I Heart Cooking Clubs to see what other folks are making for their potluck meal.

8 comments:

  1. I throught this was so yummy it was worth roasting the lamb just to make this! To be fair, it would have served 4 adequately. We just got à bit carried away.

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  2. Oh yes, there's nothing like a leftover roast for making shepherd's pie! This is such a neat twist on the usual take! Well done!

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  3. I love a good lamb roast, and I love leftovers made into a shepherds pice just as much. Love the sound of parsnip topping.

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  4. The parsnip mash with all of those wonderful spices and flavours sounds like it would make a great side dish.

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  5. I have not eaten a shepherd's pie in ages! I can understand why they got finished up with no leftovers, it sounds delicious!

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  6. Awesome!! This is definitely a perfect dish to bring for potluck :) Roast lamb sounds very delish in shepherd's pie, definitely the kind of meat to use :)

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  7. Shepherd's pie is such perfect comfort food. I am sure it was impossible to stop eating it. ;-) I love the idea of the parsnips on top with the leftover potatoes. Yum!

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  8. I share your love of lamb and I know I would love this dish! Love that you ate the entire pie in one setting. That's proof of a delicious recipe for sure :)

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