Slow Roasted Shoulder of Lamb Shepherd’s Pie
Slow roasted for 8 hours, this tender shredded shoulder of lamb takes shepherd's pie to a new level - delicious!  
Servings: 8 yield(s)
Prep Time: 30 mins
Cook Time: 510 mins
Total Time: 540 mins
Ingredients
  • 1 shoulder of lamb on the bone
  • 2 carrots (peeled & cut into 1 cm cubes)
  • 1 celery stick (cut into 1 cm cubes)
  • 1 onion (peeled & cut into 1cm cubes)
  • 4 garlic cloves (peeled & finely chopped )
  • 2 rosemary sprigs (leaves picked & finely chopped)
  • 4 thyme sprigs (leaves picked & finely chopped)
  • 1/2 tbsp Worcestershire sauce
  • 2 tbsp tomato puree
  • 500 ml lamb or chicken stock
  • 1 tbsp mint sauce
  • 1 handful of frozen peas
  • sea salt & pepper (freshly ground)
    • For the mash
  • 6 large baking potatoes
  • 200 ml double cream
  • 150 g unsalted butter
  • 2 egg yolks
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!