Shepherds Pie - with roast lamb

The photo isn't a particularly good one, though it is hard to make melted cheese on top of mashed potato look attractive, unless you've got professional lighting and a photographer. Do trust me though, this tasted delicious - what's not to love though, lamb, onion gravy, mashed potato and cheese
Shepherds Pie with roast lamb

Stats

Serves: 4
Prep Time: 20 minutes
Cook Time: 1hr15 minutes

Ingredients

  • 350g roast leg of lamb, chopped into small pieces
  • 1 red onion, sliced into half moons 1/3cm thick
  • 1 white onion, slicked into half moons 1/3cm thick
  • 1 tbsp vegetable oil
  • 1/2 tsp salt
  • 150g chantenay carrots, chopped into 1/2cm half moons
  • 2 tbsp plain flour
  • 1/2 tsp dried rosemary
  • 350ml lamb stock
  • 1 tbsp worcestershire sauce
  • 2 beef oxo cubes
  • 50g cheddar
  • 50g shropshire red (or other red cheese)
  • 25g butter
  • 50ml milk
  • White pepper
  • 950g King Edward potatoes

Method

  1. Put the oil into an oven & hob safe dish (I, as ever, used a 16cm Le Crueset dish) and then add the onions and the salt. Soften (and allow to brown ever sos slightly) over a low/medium heat for half an hour, stirring now and then
  2. Whilst the onion is softening is an ideal time to chop up the lamb and the carrot
  3. When the onions have been softened, add the carrots, rosemary, flour and oxo cubes, and stir in
  4. Add the stock to the pan, along with the worcesterhire sauce and stir to combine and allow the flour to thicken the stock
  5. Simmer for 10 mins, stirring regularly
  6. Prepare the mash by boiling the potatoes, chopped into pieces, in salted water until a knife goes through them, then mashing with the milk and butter, salt and white pepper, to taste
  7. Top the lamb and gravy filling with the mash, then grate the cheese over the top
  8. Cook in a pre-heated oven (180 degrees celsius) for 30 minutes

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