8 servings
Prep: 20 mins,
Cooking: 9 hrs
Slow-roasted leg of lamb filling makes this Shephard's pie recipe so unique and special!
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Ingredients (16)
45 ml | olive oil |
2 kg | leg of lamb |
2 | onions — chopped |
4 | garlic cloves — finely chopped |
4 | celery sticks — chopped |
30 ml | ground coriander |
30 ml | fennel seeds |
2 x 400 g | canned cherry tomatoes |
500 ml | red wine |
500 ml | beef stock |
salt and black pepper | |
5 | large potatoes — peeled |
250 ml | water — lukewarm |
readymade shortcrust pastry | |
cake flour — for rolling out the pastry | |
100 g | frozen peas |
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