If there's one thing that gets my goat more than anything else, it's people who make a Shepherds Pie with Beef, and then call it a Shepherds Pie. The whole point of Shepherds Pie is that it's made with lamb. Lamb = Sheep = Shepherd? Get it? I'm amazed that so many people don't make the connection ... Now, onto a recipe that DOES get it, though I used Beef and made it a cottage pie, because the hubs won't touch Lamb with a ten foot barge pole!
I was a little unsure how this was going to turn out, I'll be honest. The whole not using mashed potatoes for a Shepherds/Cottage Pie topping just seemed alien. Topping a Shepherds/Cottage pie with Macaroni and cheese? Not that KD crap mind you, though I have been known to eat it. This is pure make it yourself Macaroni and Cheese, with a gorgeous Cheese sauce that was surprisingly simple to make.
I was amazed at just how good this meal turned out to be. It. Was. Yummy! Anything that comprises melted cheese and pasta is a winner anyway in my eyes, but this was fantastic! The meat and vegetables were tender and juicy, the Macaroni was just al dente, and mixed with the cheese sauce, really couldn't have been more perfect. Then topped with breadcrumbs and Parmesan cheese, and baked in the oven till it was bubbling ... it was perfection in a pan!! Great for those cold nights that are now drawing in!
Ingredients.
For the Meat Layer:
- 2 TBS oil
- 3 shallots, peeled and finely chopped
- 1 large carrot, peeled, cut in half and then thinly sliced
into half moons
- 1 leek, washed well, trimmed, halved and then thinly sliced into half moons
- 2 sticks of celery, trimmed and thinly sliced
- 2 sprigs of fresh thyme
- 750g (about 1 1/2 pounds) of minced lamb
- 150ml of red wine (a generous half cup)
- 2 TBS tomato ketchup
- 1 tsp Worcestershire Sauce
- 1 lamb bouillon cube, crumbled
- sea salt and black pepper to taste
For the macaroni topping:
- 35g (about 3 TBS) unsalted butter
- 30g of plain flour (about 3 TBS)
- 750 ml whole milk (3 cups)
- 1 bay leaf
- 120g of extra mature cheddar cheese, grated (1 1/2 cups)
- 1 TBS Dijon mustard
- 150g of macaroni (1 1/2 cups)
- sea salt and black pepper to taste
To Top:
- 1 slice of white bread, crusts removed and crumbed
- 2 TBS freshly grated Parmesan Cheese
- 1 TBS butter, melted
Heat the oil for the meat layer in a large saucepan. Add the vegetables and thyme, and cook over about 8 minutes over low heat, stirring from time to time, until glossy and beginning to soften. Add the lamb mince and increase the heat. Cook, stirring constantly, until the meat changes colour and separates. Add the wine, ketchup, Worcestershire Sauce, crumbled bouillon cube and some salt pepper to taste. Simmer over a low heat for 15 to 20 minutes. It should still be somewhat juicy. If it isn't add a bit of broth. Check the seasoning and adjust as needed. Spread into the bottom of a shallow oven proof lasagna dish. Set aside.
Hint: If using Beef like I did, fry it in a separate pan, and drain off the fat that comes out of it before adding the vegetables. Otherwise, you'll end up with a layer of fat swimming in the bottom of your bowl or plate when you serve it. NOT appetizing in the slightest!
To make the cheese sauce for the macaroni topping, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about a minute before slowly adding the milk and bay leaf. Bring to the boil whisking constantly, until it thickens. Reduce the heat to a low simmer and cook, stirring occasionally for about 10 minutes. Remove the bay leaf and discard. Stir in the cheese and mustard, stirring until the cheese is completely melted. Taste and adjust seasoning as necessary. Keep warm.
Preheat the oven to 180*C/350*F/ gas mark 5. Bring a pot of lightly salted water to the boil and cook the macaroni as per directions, leaving it very al dente, or slightly undercooked (it will cook more in the cheese sauce). Drain well and then stir it into the cheese sauce. Pour the whole mixture over top of the meat mixture in the baking dish.
Mix together the melted butter, bread crumbs and Parmesan cheese. Sprinkle evenly over top of the macaroni. Bake the pie for 30 to 35 minutes, until the top is golden brown and sizzling and the filling is bubbling. Let rest for about 10 minutes before serving.
The list of ingredients is a long one. However, it's not an expensive list, and whoever you serve this to will thank you for it! It's a hearty, filling, delicious meal, and I know both my husband, and my best friend Andy loved it! This is a keeper!
Till next time, keep cookin'!
