A tasty winter warmer.


  • 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


  1. Season lamb shoulder top and bottom, place in a hot pan and carmelise. 
  2. 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.
  3. Put wine into a pan and reduce by 1/3, add lamb stock, Worcestershire and thyme.
  4. Place vegetables in an ovenproof dish with lamb on top, cover with stock.
  5. Cover the dish with tin foil and cook in the oven at 160° for 4 hours.
  6. Boil potatoes until soft, strain mash, add butter, cream salt and pepper. Set aside.
  7. After 1 hour, take out the vegetables (as these will be cut and used in the finished pie).
  8. When the lamb is cooked, soft and falling apart, take out, strain off the liquid and reduce the liquid to a sauce consistency.
  9. 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.
  10. Place the lamb mixture into your dish.
  11. Add 1 egg yolk to your mash, this will give the mash a beautiful glossy finish. 
  12. Pipe or spoon mash on top of the lamb mixture and place into oven at 180° for 15mins until hot.
  13.  Serve and enjoy