Tuesday, May 30, 2017
Monday, May 29, 2017
Steph Bader's Shepherd's pie
Shepherd’s Pie
Note: When making your leg of lamb, save all the drippings and juice for use in your shepherd’s pie
Leftover lamb - cubed
Mashed potatoes – (use 4 lg or 6sm potatoes)
Frozen peas – 1 cup (more if you like) – thawed and drained
~2 cups beef broth/bullion
Flour for thickening
Mashed potatoes – (use 4 lg or 6sm potatoes)
Frozen peas – 1 cup (more if you like) – thawed and drained
~2 cups beef broth/bullion
Flour for thickening
Heat lamb juice/drippings in pan
Add beef broth
Add ~4tbsp flour – (more if needed) enough to thicken to
gravy consistency – stir ‘til smooth
Add lamb and mix into gravy
Put lamb and gravy in a casserole dish
Stir in peas
Cover with generous layer of mashed potatoes – sealing edges
Dot with butter
Bake at 350 for 30 minutes
Add beef broth
Add ~4tbsp flour – (more if needed) enough to thicken to
gravy consistency – stir ‘til smooth
Add lamb and mix into gravy
Put lamb and gravy in a casserole dish
Stir in peas
Cover with generous layer of mashed potatoes – sealing edges
Dot with butter
Bake at 350 for 30 minutes
Thursday, May 11, 2017
Monday, May 8, 2017
Saturday, May 6, 2017
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