Mary HAD a little lamb.
I find it somewhat disturbing but can't quite explain it. When we think about teachers and students, it is only natural to assume the teacher provides guidance and care for his students. In the context of Singapore's education system (for 2010 at least!), a teacher's role is best summed up in three words: lead, care, inspire. So on the same basis, we move out of the classroom to the pastures: shepherds and sheep. Pretty much the same, no?
Of course NOT!!
The shepherd's pie says it all. I'd love to elaborate on how the ministry of education in Singapore deals with "shepherds" who make pies out of their lambs but let's leave that for another day. But a little clarification on the difference between shepherd's pie and cottage pie: the former is with lamb, the latter with beef. Pictures don't tell much but if you have both dishes sitting in front of you, surely you can smell them apart.
If you're making this for the first time, just remind yourself this simple arithmetic:
Of course NOT!!
The shepherd's pie says it all. I'd love to elaborate on how the ministry of education in Singapore deals with "shepherds" who make pies out of their lambs but let's leave that for another day. But a little clarification on the difference between shepherd's pie and cottage pie: the former is with lamb, the latter with beef. Pictures don't tell much but if you have both dishes sitting in front of you, surely you can smell them apart.
If you're making this for the first time, just remind yourself this simple arithmetic:
Part 1: mashed potatoes
Part 2: ground lamb with mixed vegetables
Part 1 spread on top of Part 2 = Shepherd's Pie
Shepherd's Pie
Serves 6
Ingredients:
{For mashed potatoes}
4 large Russet potatoes, peeled and cut into 1.5-inch chunks
5 cloves garlic, unpeeled
1 tablespoon butter
1 cup milk, in room temperature
Salt and pepper
Ground nutmeg (optional)
1/2 cup shredded cheddar cheese
{For the meat}
2 tablespoons olive oil
1 large yellow onion, peeled and diced
1 lb ground lamb
1 packet mixed vegetables (I use Bird's Eye's 16 oz pack)
2 medium sticks of celery, peeled and diced (optional)
2 tablespoons tomato paste
1 can beef broth (I use College Inn's fat-free and low-sodium)
Method:
1. Bring a pot of salted water to boil. Add potatoes and garlic, boil covered for 15 minutes.
2. Heat olive oil in a large saute pan on medium-high heat. Add onion and let it soften for 5 minutes.
3. Add lamb. Mix both onion and lamb evenly until the lamb is no longer red.
4. Add mixed vegetables and celery (if using). Again, mix evenly.
5. Add tomato paste and beef broth, stirring gently to dissolve the paste.
6. Lower the heat to medium and let it cook uncovered. The meat and vegetables will soak in the flavour of the broth while the broth reduces.
7. Meanwhile, drain the potatoes and garlic. Pick out the garlic cloves. Remove the skins and return the garlic to the potatoes.
8. Add butter to the potatoes and garlic, and start mashing it. Add milk in gradual stages and mix evenly. Add salt and pepper, ground nutmeg (if using) to taste.
9. Preheat the oven to 350F.
10. By now the broth in the large saute pan would have greatly reduced. Turn off the heat.
11. Transfer the contents into a deep baking dish. Avoid pouring it directly as you don't want a "soaking wet" mixture. Use the spatula to press the contents into a compact layer.
12. If there is leftover broth in the pan, add it to the mashed potatoes and give it one last stir.
13. Add the mashed potatoes to the baking dish, spreading evenly across.
14. Sprinkle shredded cheese all over above the mashed potatoes. Use a fork to make fluffy peaks on top.
15. Bake in the oven for 45 minutes or till the peaks are golden brown.
This recipe fills up my Pyrex 11-cup/2.6 litres dish nicely. If you wish for a more crusty top layer, sprinkle some panko bread crumbs after adding the cheese, before fluffing the peaks. My main picture shows a slightly orange-y top layer because of the excess beef broth that was stirred into the mashed potatoes. Otherwise it would have been typically pale yellow.
Serves 6
Ingredients:
{For mashed potatoes}
4 large Russet potatoes, peeled and cut into 1.5-inch chunks
5 cloves garlic, unpeeled
1 tablespoon butter
1 cup milk, in room temperature
Salt and pepper
Ground nutmeg (optional)
1/2 cup shredded cheddar cheese
{For the meat}
2 tablespoons olive oil
1 large yellow onion, peeled and diced
1 lb ground lamb
1 packet mixed vegetables (I use Bird's Eye's 16 oz pack)
2 medium sticks of celery, peeled and diced (optional)
2 tablespoons tomato paste
1 can beef broth (I use College Inn's fat-free and low-sodium)
Method:
1. Bring a pot of salted water to boil. Add potatoes and garlic, boil covered for 15 minutes.
2. Heat olive oil in a large saute pan on medium-high heat. Add onion and let it soften for 5 minutes.
3. Add lamb. Mix both onion and lamb evenly until the lamb is no longer red.
4. Add mixed vegetables and celery (if using). Again, mix evenly.
5. Add tomato paste and beef broth, stirring gently to dissolve the paste.
6. Lower the heat to medium and let it cook uncovered. The meat and vegetables will soak in the flavour of the broth while the broth reduces.
7. Meanwhile, drain the potatoes and garlic. Pick out the garlic cloves. Remove the skins and return the garlic to the potatoes.
8. Add butter to the potatoes and garlic, and start mashing it. Add milk in gradual stages and mix evenly. Add salt and pepper, ground nutmeg (if using) to taste.
9. Preheat the oven to 350F.
10. By now the broth in the large saute pan would have greatly reduced. Turn off the heat.
11. Transfer the contents into a deep baking dish. Avoid pouring it directly as you don't want a "soaking wet" mixture. Use the spatula to press the contents into a compact layer.
12. If there is leftover broth in the pan, add it to the mashed potatoes and give it one last stir.
13. Add the mashed potatoes to the baking dish, spreading evenly across.
14. Sprinkle shredded cheese all over above the mashed potatoes. Use a fork to make fluffy peaks on top.
15. Bake in the oven for 45 minutes or till the peaks are golden brown.
This recipe fills up my Pyrex 11-cup/2.6 litres dish nicely. If you wish for a more crusty top layer, sprinkle some panko bread crumbs after adding the cheese, before fluffing the peaks. My main picture shows a slightly orange-y top layer because of the excess beef broth that was stirred into the mashed potatoes. Otherwise it would have been typically pale yellow.
