- 2 tablespoons olive oil
- 1 x 2kg lamb shoulder, excess fat trimmed,
- 4 large celery sticks, ends trimmed, coarsely chopped
- 4 large carrots, peeled, coarsely chopped
- 1 large brown onion, coarsely chopped
- 6 garlic cloves
- 40g (1/4 cup) plain flour
- 500ml (2 cups) Beef stock
- 95g (1/3 cup) tomato paste
- 2-3 sprigs of thyme
- 1 sprig of rosemary
- 1 cup of white cooking wine
- 1 cup of vegetable stock
- 2 tablespoons Worcestershire sauce
- 2 dried bay leaves
- 1kg desiree potatoes, peeled, coarsely chopped
- 80ml (1/3 cup) milk
- 40g (1/2 cup) shredded parmesan
- 2 tablespoons panko (Japanese breadcrumbs)
Plus 5's gourmet version Shepard's Pie
1. Pierce the shoulder all over with a small, sharp knife. Season with pepper, salt, then rub in sprigs of thyme and rosemary, push the cloves of garlic into the piercings.
2. In a roasting tray place the cut or ‘mirepoix’ onions, carrots and celery into small cubes (about .5cm square) along with the bay. Place the Lamb should on the mirepoix and add white wine and vege stock.
3. Place a sheet of baking paper over the shoulder and cover with foil to seal the dish.
4. Cook for 5 hours at 170°C. Pull out and remove the shoulder from the dish and set aside. Pour the remaining contents into a jug and let cool. The fat will rise as it cools, so when it starts to almost solidify, it can be easily removed to leave clarified juices and vegetables.
5. Pull the meat from the bone – it should come away very easily. If you have latex food handling gloves, use these as the meat will still be hot and oily.
6. Add the lamb, pan juice with mirepoix, beef stock, tomato paste and Worcestershire sauce in a pot. Bring to the boil. Uncover and cook for a further 30 minutes or until the sauce thickens slightly.
7. Meanwhile, cook the potato in a large saucepan of boiling water for 10 minutes or until tender. Drain and return to the pan. Use a potato masher or mill to mash until smooth. Add the milk and stir until well combined. Season with salt and pepper.
8. Increase oven temperature to 200°C. Use a fork to spread the mash over the lamb mixture. Combine the parmesan and panko in a small bowl. Sprinkle evenly over the mash. Bake for 20 minutes or until golden. Serve and enjoy!
Thanks to our friends at Plus 5 for sharing this special recipe with us. Plus 5 is a boutique cocktail and tapas bar offering tasty wood fired cuisine alongside an array of incredible artisan drinks. Plus 5 is celebrating Father’s Day with a Pie & Ale special with patrons able to choose from a lamb or beef pie served with mash and peas and a Coopers Ale for only $18 per person. www.plus5bar.com.au
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