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Shepherd's pie
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Total Time: 6 hours 30 minutes
Crispy potato wrapped around tender, delicious meat for an incredible dish.
Ingredients:
1 small shoulder of lamb, bone in (2kg)
olive oil
4red onions
4carrots
4sticks of celery
1 medium swede
a few sprigs of fresh rosemary
1heaped tablespoonplain flour
2.5 kg Maris Piper potatoes
2good knobs of unsalted butter
100 g Cheddar cheese
2sprigs of fresh rosemary
60 g fresh breadcrumbs
Instructions:
Preheat the oven to 170°C/325°F. Rub lamb all over with oil, salt, and pepper in a roasting tray. Roast for 4 hours until tender. Cool in the tray, then remove lamb and chop. Skim fat off, deglaze tray with boiling water, set aside. In a pan, cook onions, carrots, celery, and swede with lamb fat and rosemary. Add flour, lamb, tray juices, and water. Simmer for 40 minutes. Strain mixture to separate gravy and filling. Freeze half. Boil, mash, and cool potatoes with butter, cheese, salt, and pepper. Butter a dish, add rosemary and breadcrumbs. Press mash into the dish. Add filling and gravy, top with remaining mash, cheese, breadcrumbs, and oil. Bake at 200°C/400°F for 1 hour 10 minutes. Serve with gravy, greens, and condiments.