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Thread: Shepherds pie and mousaka

  1. #1
    Join Date
    Jul 2007
    Thanked: 0

    Shepherds pie and mousaka

    I adore these nice baked things.can anybody,please,tell right recepies.

  2. #2
    Join Date
    Dec 2009
    Thanked: 613
    I agree. I love Mousaka, it's Long time since i've had it.
    Try these recipes of mine:

    Shepherd's Pie

    yield: Makes 6 servings
    active time: 30 minutes
    total time: 1 hour

    1 tablespoon vegetable oil
    1 large onion, peeled and chopped
    1 large carrot, peeled and chopped
    1 pound ground lamb (or substitute half with another ground meat)
    1 cup beef or chicken broth
    1 tablespoon tomato paste
    1 teaspoon chopped fresh or dry rosemary
    1 tablespoon chopped Italian parsley
    1 cup frozen peas
    2 pounds russet potatoes, peeled and cut into chunks
    6 tablespoons unsalted butter
    1/2 cup milk (any fat content)
    Kosher salt to taste

    1. Preheat oven to 375°F.

    2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.

    3. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas.

    4. Pour the mixture into a 1 1/2-quart baking dish; set aside.

    5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.

    6. Mash the potatoes with the butter, milk, and salt.

    7. Spread them over the meat mixture, then crosshatch the top with a fork.

    8. Bake until golden, 30 to 35 minutes.


    Preparation time: 30 mins to 1 hour
    Cooking time: 1 to 2 hours
    Serves 6

    75ml/6fl oz olive oil
    1 large onion, finely chopped
    675g/1½lb lamb mince
    3 cloves garlic, chopped
    1.25ml/¼tsp cinnamon
    1.25ml/¼tsp allspice
    2 x 400g/14oz tin of chopped tomatoes
    1 tbsp fresh oregano, chopped
    2 bay leaves
    1 tsp fresh, soft thyme leaves
    175ml/6fl oz white wine
    4 medium aubergines, cut into 1cm/½in slices
    Salt and freshly ground black pepper
    Plain flour, for dusting
    For the topping:
    85g/3oz unsalted butter
    85g/3oz plain flour
    900ml/1½pt milk
    85g/3oz parmesan, grated
    115g/4oz gruyère, grated
    2 egg yolks
    1 egg

    1.Heat 2 tbsp olive oil in a large casserole dish. Add the onion and cook gently for 10 minutes or until the onion is soft, but not coloured. Brown half the lamb in a frying pan and add to the onion. Add the garlic and break up the meat with a wooden fork until it has a loose texture. Brown the remaining lamb.

    2.Stir the cinnamon, allspice, chopped tomatoes, oregano, bay leaves and thyme into the casserole. Add the rest of the browned lamb and de-glaze the pan with white wine. Pour straight into the casserole dish, reduce the heat and simmer for approximately 1 hour.

    3.Place the aubergines in a colander, sprinkle with salt and leave for 30 minutes. This draws out any bitter juices.

    4.Meanwhile make the béchamel sauce. Melt the butter in a non-stick pan and stir in the flour. Take off the heat and gradually stir in the milk. Return the pan to the heat and stir continuously until the sauce thickens. Simmer over a gentle heat for 5-8 minutes. Remove from the heat, stir in 55g/2oz of the parmesan and 55g/2oz of the gruyère cheese and season with salt and pepper.

    5.Rinse the aubergines and pat dry. Dust the aubergines with flour and fry in batches in the remaining olive oil until golden on both sides, about 8 - 10 minutes. Drain on kitchen paper. Set aside until ready to construct the moussaka.

    6.The white sauce should now have cooled enough to whisk in the egg and egg yolks.

    7.Cover the base of an ovenproof dish (30 x 20cm/12 x 8in) with a third of the mince then cover with half the aubergine slices. Repeat the layers, ending in the last of the mince, then pour over the cheese sauce. Sprinkle over the remaining parmesan and gruyère. Bake in a preheated oven at 180C/350F/Gas4 for 50-60 minutes, until bubbling and golden. Allow the moussaka to settle for 5 minutes before cutting into squares and serving.

    You can serve both the Shepherd's Pie and the Moussaka with a tomato, cucumber, parsley and mint salad and crusty bread.


  3. #3
    Join Date
    Jul 2007
    Thanked: 0
    Wow!Thanks,couldnt expect to get both of recepies!Will try to cook soon
    Will report the resalts

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