It's got all the same ingredients as a regular Shepherd Pie but we are going to elevate it by tweaking a few elements in the dish. Using chunks of lamb shoulder instead of mince. Dark ale to create a real lush gravy & really top notch mash.
Ingredients
Serves: 4
- 600g diced lamb shoulder – small dice
- 330ml of dark ale or porter
- 100g onion- small dice
- 100 carrot- small dice
- 100g celeriac – small dice
- 1 small leek -small dice
- 2 cloves garlic
- 1 tsp smoked paprika
- ½ tsp cumin
- 10 g strong mustard
- 40ml woster sauce
- 4 sprigs thyme
- 1 tbsp tomato puree
- 20g flour or cornflower
- 1 tbsp of salt
- 50g butter
- 1 tbsp of rape of veg oil
- Green Peas (optional) to serve alongside
For the mash
- 1kg peeled rooster potatoes
- 50g smoked cheese (or normal cheddar)
- 2 scallions finely sliced or chives
- 1 tbsp salt
- 80g butter
- 1 egg yolk
- 1tbsp strong mustard
Method
- Boil the potatoes until cooked.
- Steam until dry
- Mash potatoes
- Melt the butter & add with the scallions, cheese, seasoning & egg yolk
- Mash well & mix with a spatula
For the lamb pie mix
- In a bowl – add the flour, paprika, cumin & salt together
- Toss the lamb in the flour mixture
- In a wide based frying pan Fry the lamb until golden brown in the oil & butter
- Turn down the heat
- Add the onion, carrot, celeriac, leek, garlic, thyme, tomato puree, mustard
- Gently sweat for 3-4 minutes
- Add the Ale & woster sauce – reduce by ½
- Remove from the heat & transfer to a casserole dish
- Top the lamb mixture with the mash ( You can use a piping bag here or simply spread with a spatula or spoon)
- Bake in a pre heated oven gas mark 4 – 160 for 45 minutes
- Remove from the oven & wait for 15 minutes before serving
- Serve with some buttered peas
