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Slow-cooked Shepherd’s Pie


Slow cooked Shepherds pie

Ingredients 17
Servings 4
Time 15 mins

Ingredients

  • For the pie:
  • 2
    kg
    leg of lamb - with the bone in
  • 500
    ml
    lamb or beef stock
  • 250
    ml
    red wine
  • 5
    cloves
    of garlic
  • 1
    sprig
    rosemary
  • 750
    ml
    mushrooms - chopped
  • 330
    ml
    frozen peas - thawed
  • 330
    ml
    carrots - diced
  • salt and pepper
  • For the mash:
  • 4
    medium potatoes - peeled and chopped
  • 60
    ml
    cream
  • 60
    ml
    Parmesan cheese - finely grated
  • 30
    ml
    butter
  • 2
    large eggs
  • salt and pepper
 

Method

4 hours
 

Pre heat the oven to 180°C.

Place the lamb in a large casserole dish.

Pour the stock and wine on top and add the garlic and rosemary.

Cover and cook in the oven until fork-tender, 3 hours.

Remove the meat from the oven.

Shred the meat off the bone, place it back into the cooking liquid and add the mushrooms, peas and carrots.

Cover and cook, 15 mins.

Season it to taste.

For the mash, place the potatoes in a pot of salted water, bring it up to a boil and cook until fork-tender, 20-25 mins.

Strain.

Mash the potatoes and stir in the rest of the ingredients and season to taste.

Divide the meat mixture between 4 serving bowls that are ovenproof.

Spoon or pipe the mash on top and bake until golden, 20-25 mins.

TIP: If preferred, the potatoes can easily be replaced with sweet potatoes or celeriac for a different flavour profile.

 

Read more on: potatoes  |  pies  |  comfort food  |  lamb  |  recipes
 

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