Shepherd's Pie

- Contributed by Samantha Lowell

A popular dish associated with farm workers of long ago is Shepherd's Pie, and this recipe is the modern interpretation.

12 oz./350 g cold cooked mutton or lamb

FOR THE GOOD BROWN SAUCE:
-1 oz/25 g butter
-1 oz/25 g chopped bacon
-1/2 small onion, peeled and diced
-1/2 stick celery, diced
-1 oz/25 g mushrooms, sliced
-1/2 small carrot, peeled and diced
-1 oz/25 g flour
-3/4 pint/450 ml brown stock or water
-1 small tomato, peeled and de-seeded
-1 bay leaf
-Bunch of sweet herbs
-salt and black pepper

FOR THE TOPPING
-1 lb/450 g potatoes, mashed
-1 egg yold
-a little single cream
-2-4 oz/50-100 g cheese, grated

=Oven: 220 degrees C/450 degrees  F/Gas 7

Mince the mutton or lamb and place in a large pie dish.  Make the sauce, put the butter in the pan, heat and add the bacon, onion, celery, mushrooms, and carrot. Fry gently until golden brown.  Add the flour and cook, stirring all the time,  until the flour turns a rich, golden brown.  Blend in the stock or water and cook, stirring until the mixture thickens. Add the tomato, bay leaf, and herbs. Cover and simmer for 40 minutes. Strain, adjust the seasoning and pour the sauce over the meat. Stir well.

Top the dish with the mashed potatos, to which an egg yolk and cream have been added. Sprinkle with grated cheese and cook in the oven for 40 minutes until golden brown and bubbling.