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
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, sliced 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
- 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 so slightly) over a low/medium heat for half an hour, stirring now and then
- Whilst the onion is softening is an ideal time to chop up the lamb and the carrots
- When the onions have been softened, add the lamb, carrots, rosemary, flour and oxo cubes, and stir in
- Add the stock to the pan, along with the worcesterhire sauce. Stir to combine and allow the flour to thicken the stock
- Simmer for 10 minutes, stirring regularly
- 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
- Top the lamb and gravy filling with the mash, then grate the cheese over the top
- Cook in a pre-heated oven (180 degrees celsius, fan-assisted) for 30 minutes