Yields:
8 Servings
Difficulty: Easy
Prep Time: 30 Mins
Cook Time:
8 Hr 30 Mins
Total Time:
9 Hr
Slow roasted for 8 hours, this tender shredded shoulder of lamb takes shepherd’s pie to a new level – delicious!
Ingredients
Adjust Servings
- For the mash
Instructions
- Preheat the oven to 120°C/100°C Fan/gas mark 1/2. Season the lamb shoulder well and put it on a wire rack in a roasting tray. Cover the tray loosely with foil and place in the oven - slow roast for 8 hours. Remove all the fat and skin and shred the lamb into good sized pieces.
- In a large casserole heat a spoonful of fat from the roasting tin. Add the carrots, celery and onion - cook gently until softened. Now add the garlic with the rosemary and thyme, gently cook for a couple of minutes.
-
Now add the Worcestershire sauce, tomato puree and shredded lamb - stir through. Add the stock, mint sauce and simmer gently for 15-20 minutes, season to taste. Top with a scattering of peas.
- Meanwhile, for the mash, wrap the potatoes in foil and bake at 200°C/180°C Fan/Gas Mark 6 for about an hour, until tender. Set aside until cool enough to handle, then cut in half, scoop out the flesh and push it through a potato ricer or a sieve into a bowl. Bring the double cream and butter to the boil in a pan and beat them into the potato. Season well, then mix in the egg yolks.
- Cover the lamb mixture with the mash and place in the oven at 180°C/160°C/Gas Mark 4 for about 20 minutes, until piping hot and golden brown. Serve with seasonal vegetable, enjoy!
