Thursday, January 3, 2013


Judy Garland's Shepherd's Pie Supreme

5 lb. leg of lamb, bone in 
2 chicken breasts, weighing 1 3/4 lbs 
1 can (10 3/4 oz) chicken broth 
1 can (10 3/4 oz) beef broth 
3 tbsps. fresh dill, minced 
1/2 tsp. salt 1/8 tsp. freshly ground pepper 
1 can (10 3/4 oz) cream of mushroom soup 
1 cup chicken stock 
2 tsps. original Worcestershire sauce 
1/2 tsp. onion juice 

Place lamb on rack in roasting pan. Insert meat thermometer, being careful not to touch bone. Roast uncovered in preheated 300 degree oven 2 1/4 hours or until thermometer registers 170 degrees F. for rare lamb. 
Cool slightly; trim and discard outer skin, fat and cartilage. 
Chop or hand grind meat by putting it through coarse blade of meat grinder. Makes about 4 cups ground lamb. 
Put chicken in saucepan; cover with undiluted chicken and beef broth. Cover and simmer about 3/4 hour or until tender. Cool on plate; reserve stock. 
Strip meat from bones; put through coarse blade of meat grinder. Makes about 2 cups ground chicken. 
Combine lamb, chicken, dill, salt and pepper in bowl. Mix well with hands. 
Dilute mushroom soup with about 1 cup chicken stock, Worcestershire sauce and onion juice. Mix well with meat mixture. Divide mixture in half. 
Butter 2 two-quart casseroles. Press mixture into each casserole. 
1 cup water 
1 cup stock (from chicken) 
1/2 cup milk 
2 tbsps. butter 
2 1/2 cups instant potato flakes 1 cup dairy sour cream 
1 tbsp. chives, minced 
1/2 tsp. caraway or sesame seeds 
salt to taste 
freshly ground pepper to taste 

Heat water and stock together until boiling; remove from fire. 
Add milk and butter; stir in potato flakes, beating until light and fluffy. 
Add sour cream, chives, caraway seeds, salt and pepper; blend well. 
Top meat in each casserole with whipped potato mixture. 
Bake in preheated 450 degree oven 20 to 25 minutes. Run under broiler to brown. 

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