Ooooh I’m so busy! Look at my Outlook calender – I can’t possibly meet you until next Wednesday…I’m in demand. People need me!
What am I going on about? Work. People at work who define their importance/brilliance/superiority by the number of meetings they have booked into their ‘diaries’ (in the UK we call them diaries – everywhere else its a calender).
Frankly it gets on my tits (which, BTW, are slowly evaporating as I am on yet another diet). I mean I don’t give a shit how many meetings you have, you still don’t deliver the goods and I need that Powerpoint presentation NOW!).
Anyway I am busy. Lots to do. Deals to make. Presentations to present. And I also need to prepare family-friendly fare that will be eaten at home and not shoved round the plate like the last stale custard cream on the plate at a particularly tedious strategy meeting.
So I decided to try out the French version of Shepherd’s Pie – Lamb Parmentier. It’s so easy – lamb, potatoes, stock. Period.
There doesn’t seem to be a specific recipe for Lamb Parmentier on the wonder-web. In fact there doesn’t some to be a defintive defintion of parmentier potatoes. But that doesn’t matter; for this creation I nicked a recipe from the Sunday Times Magazine:
- 1 shoulder of lamb
- salt and pepper
- 1 tbsp honey
- 2 carrots
- 3 onions
- 1 litre chicken stock
- 1 kilo potatoes
- milk and butter
First off put the carrots and onions in a roasting tin:
Place the lamb on top and sprinkle on salt and pepper. Drizzle with honey:
Pour in 500 ml water and cover with foil. Cook in the oven at 150 centigrade for 2 and 1/2 hours:
Remove from the oven; you should be presented with some pretty irresistable looking lamb. Don’t eat it yet:
Put the meat in an oven dish. Note – no veg – no carrots, no peas, no bloody onions. Shepherds Pie this is not. Now get the jug of juice and pour into a saucepan. Add the stock and boil down until it gets a bit thick. Not too thick, just a bit.
Pour the sauce over the meat:
Hopefully you will have also put the spuds on to boil, mashed them and added butter/cream/milk, salt and pepper. If not you’d better get on with it. Now carefully layer the potato over the gravy-infused meat:
Pop back in the oven (at about 180 centigrade) for 20 mins to get the potato golden and the filling warmed up. Serve, straight up, maybe with some mustard:
Simple honest food for when the pressures of everyday life start getting to you!