Shepherd's Pie With Tarragon Recipe
Ingredients
| 4 large baking potatoes, baked and cooled slightly | ||
| Butter | 3 Tablespoon | |
| Green onion tops | 1 Tablespoon, minced | |
| Dried tarragon | 1/4 Teaspoon | |
| Ground pepper | 1 To taste | |
| Egg yolk | 1 , beaten | |
| 2 tablespoons oil or bacon fat | ||
| Onion | 1 Large, chopped | |
| Leg lamb | 1 1/2 Pound | |
| 3 to 6 tablespoons rich lamb or beef stock | ||
| Worcestershire sauce | 1/4 Teaspoon | |
| Dried tarragon | 1/8 Teaspoon | |
| Salt | To Taste | |
Directions
Split potatoes in half and scoop pulp into bowl.
Add butter, green onion, tarragon, salt and pepper and blend well.
Cool to lukewarm, then whip in egg yolk thoroughly.
Set aside.
Position rack in center of oven and preheat to 375°F.
Butter deep 1 1/2 quart baking dish.
Heat oil or bacon fat in large skillet over medium-high heat.
Add onion and saute until softened.
Increase heat to high, add lamb and saute 2 minutes.
Stir in stock, Worcestershire and tarragon.
Remove from heat, taste and adjust seasoning.
Spread 2/3 of potato mixture over bottom and sides of prepared dish.
Add lamb mixture with all juices.
Spread remaining potatoes evenly over top, covering completely.
Dot with butter if desired and bake about 1 1/2 hours.
Potato skins can be frozen.
Cut into small pieces and deep fry.
They may be served as an appetizer.
Add butter, green onion, tarragon, salt and pepper and blend well.
Cool to lukewarm, then whip in egg yolk thoroughly.
Set aside.
Position rack in center of oven and preheat to 375°F.
Butter deep 1 1/2 quart baking dish.
Heat oil or bacon fat in large skillet over medium-high heat.
Add onion and saute until softened.
Increase heat to high, add lamb and saute 2 minutes.
Stir in stock, Worcestershire and tarragon.
Remove from heat, taste and adjust seasoning.
Spread 2/3 of potato mixture over bottom and sides of prepared dish.
Add lamb mixture with all juices.
Spread remaining potatoes evenly over top, covering completely.
Dot with butter if desired and bake about 1 1/2 hours.
Potato skins can be frozen.
Cut into small pieces and deep fry.
They may be served as an appetizer.
Chef
