Shepherd
Shepherds from Germany: German breeders began a vigorous program in the late 19th century with what we know today as the German shepherd. They believed that the intelligent and handsome dog had possible talent for police work. When the American soldiers were returning back home from World War 1 they brought these German shepherds back home. In the United States these dogs were an instant success. Since then, of course, German Shepherds have differentiated themselves as guard dogs, rescue dogs, police trackers, guide dogs for the blind, war heroes, and of course, as wonderful pets!
Ingredients
½ kilo ground lamb
4 cups potatoes, peeled or unpeeled, chopped
1 cup green beans, chopped
4 tablespoons non salted butter
1 small baby cabbage, chopped
1 cup peas
1 cup corn kernels (fresh or frozen)
1 small bell pepper, chopped finely
¾ teaspoon dried thyme
Salt
Ground black pepper
¼ cup cream (heavy)
2 tablespoons chopped parsley
½ teaspoon paprika
Brown the lamb in a frying pan on medium heat. Once done, drain out the fat and keep the lamb on the side.
Put the potatoes in a big steamer basket and steam over boiling water for 20 –30 minutes or until the potatoes are soft. Once the potatoes have been steaming for about 10 minutes add in the chopped green beans. Keep them separate from the potatoes though. When they are both ready run them under cold water so they cool off. Reserve the green beans and the potatoes in separate.
Heat oven before hand at 175 C. and butter a big baking dish. Melt 1 tablespoon of butter in a small frying pan over medium heat. Add in the baby cabbage and cook until it is translucent. Add in the peas, corn, bell pepper, cooked green beans, thyme, salt and pepper. Cook this combination for 10 minutes on low heat; make sure to stir it constantly. Remove it from the frying pan, and put the lamb in it, mix it all thoroughly. Then, move the mixture into the baking dish.
Melt 2 tablespoon of butter in a small pot and add in the heavy cream and the parsley mixing it well. Pour it over the potatoes and mix. Put the sauce and potatoes over meat and vegetable mixture. Dot some butter to the top, and sprinkle with paprika. Baking time should be approximately 30 minutes or until the pie is browned on the top. Makes 1 big dish of shepherd's pie.
