Not quite the original we are used to here. I've added a little spice and ale to give this old classic a good shake up. I've also went for diced spring lamb shoulder instead of mince for an elevated pie.
Ingredients
Serves: 4
- 800g diced lamb shoulder
- 100g diced onion
- 100g diced carrot
- 1 stick celery
- 100g diced celeriac or parsnip
- 2 cloves garlic
- 500ml of ale
- 1 tbsp tomato puree
- 500ml water
- 1 kg of peeled rooster potatoes
- 1 tbsp mustard
- Salt & Pepper
- 6 sprigs of fresh thyme
- 75g butter
- 2 egg yolks
For the BBQ spice mix:
- 1 tbsp smoked paprika
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp black pepper
- 1 tsp salt
Method
- Toss the lamb shoulder in the spice mix and leave to marinade – this can be done overnight the longer the better.
- In a wide based pot or oven proof casserole dish gently fry all the vegetables and garlic. Cook them slowly, try not to brown for about 10 minutes.
- In a separate frying pan fry the lamb on a high heat in batches until golden brown.
- Add all the lamb to the vegetables pot. Now add the ale and tomato puree to the pot or dish – reduce the liquid by half.
- Add the water and bring to a very slow simmer. Cover the pot and simmer for 1.5 hours. If using a casserole dish cover and place in the oven for 1.5 hours at 140 degrees.
- While the lamb is slow cooking make your mash potatoes. Boil the potatoes until fully cooked with a little salt. Mash the potatoes and add the egg yolks, mustard and thyme flowers. If using a casserole dish for the lamb remove from the oven and top the lamb mixture with the mash. Put back into the oven for 20 minutes 180 degrees.
- If using a pot to cook the lamb – transfer the mixture tom a pie dish and top with the mash. Bake at 180 degrees for 20 minutes. Leave stand for 10 minutes before serving and enjoy.
