Dinner on a Dime: Traditional Shepherd’s Pie
photo credit: www.marthastuart.com
Ingredients ($29 or less depending on brand or store):
1-pound ground lamb ($7)
1 ½ pound potatoes ($3)
1 large onion ($0.50)
2 ounces mushrooms ($2)
Bay Leaf ($3)
2 carrots ($1)
1 oz plain flour ($3)
1 tablespoon tomato puree ($2)
1 oz butter ($2)
4 tablespoons milk ($2)
½ pint beef stock ($2)
2 ounces cheese ($1.50)
Sautee the lamb with chopped onion, bay leaf, sliced mushrooms, and diced carrots for 8-10 minutes.
Add the flour and stir for a minute
Slowly blend in the stock and tomato puree
Cook, stirring, until the mixture thickens and boils.
Cover and simmer gently for 25 minutes
Remove the bay leaf and place in a 3-pint ovenproof serving dish
At the same time, cook the potatoes in boiling water for 20 minutes until tender. Drain well, mash with the butter and milk and mix well.
Spread on top of the lamb mixture and sprinkle over with the grated cheese.
Bake for 15-20 minutes in a pre-heated oven at 400F.
Serve hot with green vegetables
Note: If you want to save time and money, you can substitute the real mashed potatoes with instant potatoes. You can also use lactose free milk and lactose free cheese and it does not change the texture or flavor of the dish at all.