Real Shepherd's Pie With Lamb

Our Real Shepherd's Pie is made with lamb and is quite rustic with its vegetable and potato filling. This is the way that shepherds would have made it!

Real Shepherd's Pie With Lamb Recipe

INGREDIENTS:

2 pounds ( 1 kg) lamb stewing meat cut into 3/4" (2 cm) cubes

olive oil as needed

2 yellow onions, chopped

4 cloves garlic, minced

1 stick celery, diced

2 carrots, diced

6 large button mushrooms, cut into chunks

fresh ground black pepper - equivalent to 12 peppercorns

1 tsp (5 ml) dried thyme

1 tsp (5 ml) dried rosemary

14 oz. ( (400ml) can tomato sauce

4 cups (1 litre) beef stock (lamb if you can get it)

3 large Yukon Gold potatoes, cut into 1/2" (1 cm) cubes

fresh chopped parsley

150 gm frozen peas

400 gm Puff Pastry (or Flaky pastry)

METHOD:

Brown the lamb chunks in olive oil, a few at a time, and remove to a bowl as cooked.

Refresh the olive oil as needed.

Sauté the onions and garlic in the remaining oil and then add the celery, cooked lamb and juices, carrots, mushrooms and herbs and spices.

Mix thoroughly and add the beef stock and tomato sauce, followed by the potatoes and parsley.

Bring to a boil and simmer for at least one and a half hours to thicken the stew to a heavy consistency, stirring very regularly to prevent burning.

Add the frozen peas and mix - then turn into a baking dish (large) and allow to cool.

Top with the pastry and place in a pre-heated 400°F or 200°C oven to bake for about 35 - 40 minutes until the pastry is cooked to a golden-brown.

Allow to cool for about 10 minutes before serving.

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