Slow-cooked Shepherd’s Pie

Food24
4 servings Prep: 15 mins, Cooking: 4 hrs

By Food24 February 21 2019
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Ingredients (16)

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

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.



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