Slow Roast Lamb and Potato Pies

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Some things just need that extra bit of time to taste fabulous! This recipe you could call a shepherds pie, but I decided to slow roast a shoulder of lamb instead of using mince  and the results were outstanding. The flavour of the lamb which was falling from the bone was incredible.  This is Saturday night cooking at its best! Enjoy

Ingredients

1.6kg lamb shoulder, trimmed of fat
2 cloves garlic, crushed
1 tsp extra virgin olive oil
1 tsp smoked paprika
1 tsp fresh rosemary chopped
1.25kg desiree potatoes, peeled, diced
2 Tbsp butter
80ml (1⁄3 cup) milk, warmed
1 tsp olive oil
2 sticks celery, finely chopped
2 carrots, finely chopped
1 brown onion, finely diced
125ml (½ cup) red wine
1 beef stock cube
250ml (1 cup)  beef stock
250ml (1 cup) tomato puree
Freshly ground black pepper, to season
100g  grated cheese

Method
Preheat oven to 150°C (fan-forced). Line a roasting pan with baking paper. Put lamb in prepared pan. Combine garlic, oil, paprika and rosemary in a small bowl. Spread mixture evenly over lamb. Cover with a piece of baking paper, then a piece of foil. Roast, turning once, for 4 hours or until meat is very tender and begins to shred when pulled. Transfer to a plate, cover loosely with foil and set aside for 20 minutes to cool slightly. Shred or chop meat into pieces.
Put potato in a large saucepan and cover with plenty of cold water. Cover and bring to the boil over a high heat. Reduce heat to medium and cook, uncovered, for 15-20 minutes or until potato is very tender. Drain well and return to pan. Using a potato masher, mash until almost smooth. Add butter and mash until smooth. Add warm milk and use a wooden spoon to mix until smooth and creamy. Season well
Meanwhile, preheat oven to 210°C (fan-forced). Heat oil in a large non-stick frying pan over a medium heat. Add celery, carrot and onion. Cover and cook, stirring occasionally, for 8-10 minutes or until vegetables soften. Increase heat to high and add wine. Cook for 2 minutes. Combine stock cube, stock and tomato puree in a small bowl. Season with pepper. Add to pan and cook, stirring, until mixture comes to a simmer. Cook, uncovered, for 1 minute. Add shredded lamb to the sauce and stir until well combined.
Divide lamb mixture between 6 x 250ml (1 cup) ovenproof dishes. Spoon potato mixture over lamb, roughing up the surface with a spoon or fork. Sprinkle over cheese. Put dishes on oven trays and cook for 15 minutes or until the top is light golden brown.

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