Microwaved Shepherds Pie Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| Onion | 1 Medium, thinly sliced | |
| Tomatoes | 3 Medium, thinly sliced | |
| Butter/Margarine | 3 Tablespoon | |
| Flour | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 1 cup chicken stock or 2 envelopes instant chicken broth and 1 cup water | ||
| 1 1/2 pounds cooked lamb, cut into 1-inch cubes | ||
| Potatoes | 2 Cup (16 tbs), mashed | |
Directions
In a deep, 2-quart, heat-resistant, non-metallic casserole, place vegetable oil, onion and tomatoes and heat, uncovered, on full power for 4 minutes or until tender.
Set aside.
In a small, heat-resistant, non-metallic bowl melt butter on full power for 30 seconds.
Blend in flour, salt, pepper and chicken stock.
Heat, uncovered, on full power for 3 minutes or until thickened and smooth.
Stir occasionally.
Add sauce and cooked lamb to onion-tomato mixture.
Stir to combine.
Heat, covered, on roast for 6 to 8 minutes or until almost heated through (time will depend on temperature of cooked lamb).
Top with mashed potatoes and heat, uncovered, on roast for an additional 5 to 7 minutes or until serving temperature is reached.
Set aside.
In a small, heat-resistant, non-metallic bowl melt butter on full power for 30 seconds.
Blend in flour, salt, pepper and chicken stock.
Heat, uncovered, on full power for 3 minutes or until thickened and smooth.
Stir occasionally.
Add sauce and cooked lamb to onion-tomato mixture.
Stir to combine.
Heat, covered, on roast for 6 to 8 minutes or until almost heated through (time will depend on temperature of cooked lamb).
Top with mashed potatoes and heat, uncovered, on roast for an additional 5 to 7 minutes or until serving temperature is reached.
Chef
