A tasty winter warmer.
Ingredients
- 500g Lamb shoulder
- 2 carrots
- 2 parsnips
- 2onions
- 1 celery
- 2 garlic cloves
- 1 sprig of thyme
- 1 tbsp Worcestershire sauce
- 125ml white wine
- 500ml lamb stock
- 4 large potatoes
- 100g butter
- 50l cream
- 1 egg yolk
- Salt and pepper
Method
- Season lamb shoulder top and bottom, place in a hot pan and carmelise.
- Peel carrots, parsnip, onion, celery and garlic. Place all vegetables in a hot pan until golden brown. Browning the meat and vegetables create an extra flavour to the finished dish.
- Put wine into a pan and reduce by 1/3, add lamb stock, Worcestershire and thyme.
- Place vegetables in an ovenproof dish with lamb on top, cover with stock.
- Cover the dish with tin foil and cook in the oven at 160° for 4 hours.
- Boil potatoes until soft, strain mash, add butter, cream salt and pepper. Set aside.
- After 1 hour, take out the vegetables (as these will be cut and used in the finished pie).
- When the lamb is cooked, soft and falling apart, take out, strain off the liquid and reduce the liquid to a sauce consistency.
- Cut vegetables into a dice, and mix in cooked lamb shoulder and sauce. Check seasoning. Add salt and pepper if needed. Add peas as an option here also.
- Place the lamb mixture into your dish.
- Add 1 egg yolk to your mash, this will give the mash a beautiful glossy finish.
- Pipe or spoon mash on top of the lamb mixture and place into oven at 180° for 15mins until hot.
- Serve and enjoy
