Spring Lamb Shepherd’ s Pie, Cheesy Mash & Honey Glazed Roots
FOOD + DRINK Chef’ s Kiss cont...
Spring Lamb Shepherd’ s Pie, Cheesy Mash & Honey Glazed Roots
Recipe by: Elite Pubs, elitepubs. com
Serves: 5
Ingredients:
• 1.25kg lamb shoulder
• 1 onion
• 1 carrot
• 1 leek
• 2 garlic cloves
• 2 tsp tomato paste
• 150ml red wine
• 750-800ml lamb stock
• 1 small sprig rosemary
• 1 small sprig thyme
• 2 tsp Worcestershire sauce
• 80-100g peas
For the mashed potato topping:
• 1.25kg cooked Maris Piper potatoes( mashed)
• 125ml double cream
• 125g smoked grated Cheddar
• 2 egg yolks
Method:
1. Preheat the oven to 160 ° C.
2. Bring your lamb stock to a slight boil and leave aside.
3. Meanwhile, season your lamb shoulder pieces with salt and pepper.
4. Into a large oiled pan, seal the lamb shoulder evenly until golden in colour, remove and set aside into a large gastro tray.
5. Into the same pan, add all of your vegetables and garlic until softened.
6. Add tomato paste mixing well to ensure it’ s fully incorporated, then deglaze your pan with red wine and reduce by half.
7. Transfer into the same gastro tray alongside your lamb stock and Worcestershire sauce.
8. Cover with parchment paper and aluminium foil.
9. Cook for 3.5 hours or until tender.
10. Mash your potatoes with the double cream, egg yolks and cheese. Divide your lamb into individual dishes( or make one large pie) and pipe on the mash. Return to the oven to brown off the cheesy mash, then serve with seasonal vegetables.
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