Name: Shepherd's pie with slow-cooked lamb
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 1
Ingredients: 18.20 gm olive oil; 2kg lamb shoulder, bone in, meat cut into 2cm cubes; 1 brown onion, sliced; 2 carrots, sliced; 2 bay leaves; 2 thyme sprigs; 44.40 gm tomato paste; 2 x 400g cans diced tomatoes; 375ml beef stock; 62.50 ml chopped fresh flat-leaf parsley; 2 x 600g tubs Brand Mashed potato; 60g cheddar cheese; Mixed salad leaves, to serve

Shepherd's pie with slow-cooked lamb

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Prep Time:
20 minutes

Cook Time:
80 minutes

Total Time:
100 minutes

Elevate shepherd's pie with tender slow-cooked lamb for a delicious twist.

Ingredients:

18.20 gm olive oil
2kg lamb shoulder, bone in, meat cut into 2cm cubes
1 brown onion, sliced
2 carrots, sliced
2 thyme sprigs
44.40 gm tomato paste
2 x 400g cans diced tomatoes
375ml beef stock
62.50 ml chopped fresh flat-leaf parsley
2 x 600g tubs Brand Mashed potato
60g cheddar cheese
Mixed salad leaves, to serve

Instructions:

In a large saucepan over medium-high heat, sizzle the lamb in 2 batches until beautifully browned all over. Place on a heatproof plate.
Sauté onion, carrot, bay leaves, and thyme in the pan until the onion softens, about 5 minutes. Stir in tomato paste and cook for 1 minute. Pour in diced tomatoes and beef stock, bring to a simmer. Place lamb back into the pan. Simmer on medium-low for 1 hour until the lamb is tender. Add parsley, season with salt and pepper. Remove and discard bay leaves and thyme before serving.
Preheat the grill on high while heating the mashed potatoes according to packet instructions.
Spread the lamb mixture in a medium ovenproof dish. Layer with mashed potatoes and sprinkle cheese on top. Broil for 3 minutes or until the top is golden brown. Serve with a side of mixed salad leaves.

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