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Food

Shepherd’s Pie Recipe

This pie gets taken to the next level with slow roasted lamb shoulder.
Shepherd’s Pie Recipe
Photo by Ben Thomson

Servings: 4
Prep: 20 minutes
Total: 4 hours

Ingredients

kosher salt and freshly ground black pepper, to taste
1.25 litres beef or lamb stock
1 cup red wine
1 tablespoon Worcestershire sauce
1/2 teaspoon smoked paprika
4 garlic cloves
4 whole peeled tomatoes
3 juniper berries
1 sprig rosemary
1 sprig thyme
4 large potatoes, peeled and cut into 1-inch pieces
250 grams unsalted butter

Directions

1. Heat oven to 230°F|110°C.

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2. Season the lamb generously with salt and pepper and place in a medium saucepan along with the stock, wine, Worcestershire sauce, paprika, garlic, tomatoes, juniper berries, rosemary, and thyme. Cover with aluminum foil and slow roast the lamb shoulder for 3 1/2 hours.

3. Allow the lamb to cool slightly in its liquid, then transfer the shoulder to a cutting board. Remove the meat from the bones, transfer to a casserole dish, and season the lamb with salt and pepper.

4. Meanwhile, strain the vegetables from the liquid, discarding the solids. Place the liquid into a medium saucepan, bring to a boil, and reduce by half. Pour the liquid over the lamb in the casserole dish.

5. Place the potatoes in a medium saucepan and cover with water. Season the water generously with salt and bring to a boil. Cook until the potatoes are soft, about 15 minutes. Drain, then return the potatoes to the saucepan. Add in the butter and mash until smooth. Season with salt and pepper.

6. Increase the oven temperature to 350°F|180°C. Spread the mashed potato into an even layer on top of the lamb and bake for an additional 20 minutes.

From How-To: Make Shepherd's Pie