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Shepherd’s pie with lamb shoulder

We've ratcheted up the humble shepherd's pie, replacing the mince with shredded lamb shoulder. The anchovies are a natural salty match to the lamb and add seasoning rather than the fishy flavour you might expect.

By Rodney Dunn
  • Serves 6
  • 20 mins preparation
  • 3 hrs 30 mins cooking
Shepherd’s pie

Ingredients

  • 2 tbsp olive oil
  • 2 onions, finely chopped
  • 1.6 kg boneless lamb shoulder, cut into 5cm pieces
  • 2 carrots, finely chopped
  • 35 gm (¼ cup) plain flour
  • 3 anchovy fillets
  • 60 ml (¼ cup) Worcestershire sauce
  • 600 gm floury potatoes
  • 200 ml milk
  • 40 gm butter, diced

Method

  • 1
    Preheat oven to 150C. Heat oil in a flameproof casserole over low-medium heat, add onion and cook gently until very tender (8-10 minutes). Add lamb, increase heat to high and brown all over. Add carrot, flour, anchovies and Worcestershire sauce, and cook, stirring occasionally, to cook out the taste of the flour (3-4 minutes). Add and 500ml water, then cover and bake until lamb is tender (3-3¼ hours).
  • 2
    Cover potatoes with plenty of cold salted water in a saucepan, bring to the boil over medium-high heat and cook until tender (15-20 minutes). Drain, cool for 5 minutes, then peel and press through a potato ricer or a sieve. Heat milk in a saucepan over medium-high heat, add potato and butter and stir continuously over low heat until smooth. Season to taste.
  • 3
    Using a slotted spoon, remove lamb from braising liquid and, using 2 forks, coarsely shred, then return to sauce and adjust seasoning. Spoon lamb mixture into a large baking dish and top with mashed potato. Increase oven to 180C and bake pie until potato is golden (15-20 minutes) and serve hot.

Notes

Drink Suggestion: McLaren Vale grenache. Drink suggestion by Max Allen