Saturday, May 12, 2012

Shepherd's Pie with Lamb

Shepherd's Pie is an excellent choice for leftovers anytime of year for vegan and meat lovers alike. For this occasion, the little bit of lamb left over from our night grilling provided just enough meat to add to our basic Shepherd's Pie. This is what DD LOVES about spending time in the kitchen. It's knowing just enough about how a recipe comes together to really get creative with you meals and frugal with the ingredients you have on hand. A roux will nicely bind your veggies and meat. You can top with mashed potatoes or a simple fine bread crumb (with a couple Tblsp butter to combine). Bake in a hearty crust and ENJOY!

Wholesome Crust
3/4 cup unbleached white all-purpose flour
3/4 cup unbleached white whole wheat flour
1/2 tsp. salt
1/2 cup butter or Vegan Buttery Sticks
3 Tblsp water (COLD)

Cut butter into combined flour & salt mixture till pea-sized lumps. Sprinkle with water pressing with the back side of a dessert fork against the bowl till dough comes together (don't overwork). To finish, bring tog with hand pressing gently against the bowl. Flatten to 4" disk and refrigerate for 30 min.. When filling is ready, roll out resting dough for desired pan size. Place in pan. Filling, roux, and topping are added next, and the pie is baked at 375 for about 35 minutes.

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