Shepherd's Pie with Lamb Shoulder

Main Dishes | British cuisine

⏳ Time

5 hours

🥕 Ingredients

🍽️ Servings

Description

This recipe was shared with us by Alex Smith.

Ingredients

Lamb Shoulder - 2 lbs
Olive Oil - 1 fl oz
Spanish onions - 1 head
Carrot - 1 piece
Rosemary - 2 sprigs
Wheat Flour - 1 tablespoon
Mashed Potatoes - 4 lbs
Butter - 1.8 oz
Hard Cheese - 3.5 oz
Breadcrumbs - 2.1 oz
Fresh Mint - 3 sprigs
Green Peas - 10.6 oz
Celery stalk - 2 pieces
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Season the shoulder with salt and pepper, drizzle with olive oil, pour water into the roasting pan, and place in an oven preheated to 338°F for 2-3 hours, until the meat pulls away from the bone.

Step 2

Remove the meat from the bone and cut it into large pieces. Dice the carrots, celery, and onion into large cubes.

Step 3

In a skillet, heat vegetable oil and caramelize the vegetables over high heat. Chop the rosemary leaves and add them to the vegetables. Add a tablespoon of flour and the meat juices from the roasting pan, along with a liter of water, and simmer for an hour.

Step 4

Strain the meat and vegetables. Reduce the sauce for an hour.

Step 5

Grease the pie dish with butter and sprinkle with breadcrumbs.

Step 6

Add grated cheese to the hot mashed potatoes. Spread a layer of mashed potatoes on the bottom and sides of a baking dish, then add the meat filling. Top with the remaining mashed potatoes, sprinkle with cheese and breadcrumbs. Bake in a preheated oven at 392°F (about 400 degrees Fahrenheit) for 40 minutes.