Fabulous Shepard’s Pie
Take half a shoulder of lamb, pop in a lidded pot and dry-roast for two hours at 120 fan.
Meanwhile make a mirepoix - sweat chopped onion, celery and carrot in a bit of butter.
Once cooked, let the shoulder cool, reserve the wonderful juice and shred the meat.
Mix the shredded meat with half the mirepoix, pop back into a pot and season / herb as you please (it doesn’t need much.)
Get all those bones, fat and skin boiling and reduced to freeze for future use.
Separately boil up the remaining mirepoix in the reserved juice until soft and then liquidise (or pass through a sieve if your food processor is 200 miles away!)
Combine the liquidised mixture with a pot of lamb gravy you froze on a the last Sunday you had lamb!
Make a mountain of mashed potatoes and top the meat mixture, pop in the over for 45 mins to an hour at 150 fan.
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