Shepherds Pie

• συνολικός χρόνος: 6 hours 30 minutes

Υλικά

This will take your comfort food game up a level.

Full details below..

1 ½ bone in lamb shoulder

2 onions

1 head of garlic

200ml white wine

1 litre of lamb/chicken stock

2 tbsp Lee Kum Lee Premium Oyster Sauce

2 bay leaves

2 sprigs of rosemary

Veg oil

Salt and pepper

1kg Maris piper potatoes

120ml whole milk

150ml double cream

3 tbsp butter

Salt and pepper

2 onions finely diced

1 carrot finely diced

2 celery stalks finely diced

2 tbsp Lee Kum Lee premium oyster sauce

Handful of fresh mint finely sliced

Salt and pepper

Οδηγίες

Start by seasoning and searing the lamb shoulder all over in a hot pan with a little oil, set to one side. Add the garlic and onions allow to char a little before adding the wine and stock, pour this over the lamb. Add the bay and rosemary and cover with foil before roasting in an oven at 130c for 6-7 hours until the bone pulls out of the shoulder.

To make the mash cut the potatoes into even pieces, boil in salted water until fall apart tender. Drain and dry pass through a ricer before heating the milk, cream and butter separately. Stir this through the potatoes bit at a time until you have a smooth mash. Season to taste

Soften the finely diced veg in a large pan before adding the mint. Strain the lamb into this before shredding the lamb and adding that to the reduced stock. Finish with 2 more tbsp of the oyster sauce for added umami goodness

Add the lamb with some stock to an oven proof dish and top with the mash before baking in a hot oven (200c) until the top of the mash is golden.

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