Shepherds Pie
If you’ve already tried the Slow cooked shoulder of lamb recipe, then this is the best way to get rid of the leftover meat. We roasted a 1.5k joint for Sunday lunch and had about 250g of finest trimmings for this dish. The sweetness of the vegetables, the smokiness of the lamb and the tartness of the Worcester sauce combined to deliver a mouth watering experience. Best with greens or just throw some peas in with the filling. Either way it does the job with flying colours.
Servings: people
Ingredients
- 250 grams Shoulder of lamb leftovers from joint
- 1 whole Carrot peeled & diced
- 3 cloves garlic peeled & diced
- 1 whole Onion peeled & diced
- 1 whole Leek sliced
- 450 grams Potatoes
- 5 ml Marmite teaspoon
- 5 ml English Mustard teaspoon
- 13 grams Tomato puree tablespoon
- 1 stock cubes Lamb stock 250ml
- 5 grams Thyme teaspoon
- 1 Bay leaf
- 15 grams Butter tablespoon
- 13 ml Worcester sauce tablespoon
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Prep Time: 30
Cook Time: 45 minutes
- Heat a little butter and olive oil. Add onion, leek, carrot and garlic and sweat for about 10 minutes on a low heat.
- Add lamb, mixing through, followed by marmite, mustard, Worcester sauce, tomato puree. Mix through. Then add stock, bay leaf and thyme. Simmer for at least 10 minutes, sauce should thicken with a glazy consistency.
- Boil peeled potatoes with a little salt until cooked, drain and mash with a little butter. Transfer lamb mix to cooking vessel and lay mashed potato on top, patting down.
- Cook at 175 degrees for 45 minutes, allow to cool for 10 minutes then serve.
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