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Fresh Living Network
Slow food shepherd's pie

Slow food shepherd's pie

A great way to use leftover roast leg or shoulder of lamb, if you're lucky enough to have it.
6
RECIPE TYPE:Mains
 
Method
  • Preheat oven to 180°C
  • Season meat and toss in flour
  • Brown meat in a glug of oil in an ovenproof casserole dish
  • Remove and set aside
  • Drain excess oil from pan and fry onion and garlic until soft
  • Add remaining vegetables and fry for 5 more minutes
  • Return meat to pan and add all remaining ingredients, except peas. Season and cover.
  • Bake for 1½ -2 hours, adding more stock if necessary, or until meat is tender and sauce has reduced and thickened
  • Roughly shred meat using a fork. Discard any fat, gristle or bone. Toss through peas.


Topping

  • Boil potatoes until tender. Drain, then mash  with butter and milk. Season.
  • Top meat with mashed potatoes and dot with a few small knobs of butter. Bake for 20-30 minutes  or until golden. Serve.


Good ideas

  • Cut down on preparation time by using lamb or beef mince to make this dish
  • Prepare stew up to 3 days in advance and simply add potato topping before baking
  • Use leg or shoulder lamb instead of stewing lamb
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