Shepherd’s Pie; the update

The finishing starts.

One could take issue, linguistically, with that sentence.

But from a practical standpoint, we are most happy to start the finish.

The walls (in one bedroom) are filled in, pointed, repaired and cemented.

He started plastering this morning – after the photos.

He also (and this is really exciting) put the frame around the outer walls for the floor (the yellow boards).

Even more exciting, in doing that, and getting it level, he discovered that the floor is, actually, pretty level.  That will be a first in this house.  The floor in the living room varied 4 inches between two opposite corners. As to the rooms being on the same level…. think of an Escher drawing…..

Yes, that radiator will, eventually go on the wall and provide heat.

The last bit to get repaired was the window.  There had never been glass in the window openings before.  As the upstairs was used for storing grains and drying tobacco, a nice cross breeze was desirable.

It no longer is.

Windows are good.

They bolted them into the stone.  Mon mari then had to fill in between the frame and the stones.

Like this:

He had to do a bit of work on the windowsill as well – and the beam is still awaiting his attention.

But soon – painting and papering.  Exciting times indeed.

Now, back to that fantastic Leg of Lamb….

Naturally, since we are only two, we had leftovers.

A Shepherd’s Pie seemed just the thing.

BTW: If it’s lamb, it’s Shepherd’s pie; if it’s beef it’s Cottage Pie; if it’s fish it’s Fisherman’s Pie. Regardless, it’s a great way to use leftovers.

Shepherd’s Pie

2 – 3 cups leftover lamb
1 medium onion
2 cloves garlic
2 medium carrots
2 ribs celery
1 tsp paprika
1 tsp cumin
1 tsp marjoram
2 tsp olive oil
1 1/2 cups (12oz, (350gr) beef stock
1 tbs horseradish
2 tsp cornstarch (maizena, corn flour) dissolved in 2 tbs water
Mashed Potatoes
2 medium potatoes (10oz, 300gr)
1 tbs butter
2 tbs milk

Peel potatoes and cut into chunks.  Cook, covered in lightly salted water until tender.  Drain.  Add butter, milk and mash. 
Chop onion and celery. Mince garlic.  Clean carrots, slice in half the long way and then into 1/4″ (.6cm) slices.
Heat oil in large nonstick skillet over medium heat. Add paprika, cumin, vegetables and sauté 6 – 8 minutes, until they start to get tender. Add stock, marjoram, horseradish, stir well and bring to a boil. Cover, reduce heat and let simmer for 5 minutes.
Cut lamb into bite-size pieces.  Add to skillet and simmer 5 minutes longer.
Dissolve cornstarch in water. Add to skillet, stirring constantly until sauce is thickened. Pour into a baking dish. Spoon the mashed potatoes on top, covering as best you can.  Bake, 400F (200C) until heated through and bubbly, about 20 minutes. Serve.

Yes, I know my potatoes didn’t cover completely….This served two – there was enough potato.

Mon mari had a few ‘lambwiches’ with the rest.