My first English post also has to be one of my favorites. Late spring being the start of the lambing season brings the traditional English pie to a whole other level with the addition of using slow roasted lamb shoulder instead of mince just makes it irresistible.

Preparation time: 20 minutes           Roasting time: 4 1/2 hours                          Finishing cooking time: 30 minutes          
Serves: 4-5
  • 1 Shoulder of lamb
  • 2 white  onions
  • 2 red onions
  • 100 ml red wine
  • 1 tablespoon white flour
  • 4 medium carrots
  • 5 cloves of garlic
  • 5 sprigs of rosemary
  • Approx. 800 g Potatoes
  • 100 ml Double cream
  • Approx. 100 g butter
  • 2 egg yolks
  • Chicken stock
  • 1 tablespoon olive oil

Tips and Tricks: When buying the lamb look for a bright red colour with nice white fat, should be plenty around now its in season. To achieve that beautiful colour on the mash try and get farm fresh eggs with the red yolks.

  1. Pre heat oven to 220 degrees Celsius (gas mark 9).
  2. Cut 2 Onions (no need to peel them) and 2 Carrots into chunks and place into large roasting tin.
  3. Score the lamb, brush with oil and salt and pepper.
  4. Place sliced garlic and rosemary into the cuts and place on top of carrots and onions.
  5. Make some chicken stock and pour into roasting tin, enough to cover the bottom of the tin (3 mm deep).
  6. Cover tightly with foil and place into oven.
  7. Turn down the oven to 160 degrees Celsius (Gas mark 4) as soon as you’ve put the lamb in the oven, leave to cook for 4 1/2 hours.
  8. Once the meat has cooked, take the lamb out of the tray and onto a plate to rest for approx. 15 minutes.
  9. Once it has rested get two forks and shred the meat,remove the bone.
  10.  Get the tray that you cooked the meat in, pour the juices into a bowl (this is your meat stock).
  11. Cut 2 red onions very finely and 2 carrots into very small cubes (Approx. 2 mm x 2 mm).
  12. Begin boiling your potatoes.
  13. Heat olive oil in pan on medium heat, frying carrots and onions until soft.
  14. Turn up heat to high, add red wine.
  15.  Once wine has reduced by half, add flour and stir well.
  16. Slowly add your meat stock whilst continuously stirring, allowing to thicken and flower to cook out (This is your sauce).
  17. Place the shredded meat into a bowl and mix in your sauce well.
  18. Once the potatoes have cooked, drain and place through a potato ricer or just mash very well (Needs to be really creamy).
  19. Pre heat oven to 180 degrees Celsius (Gas mark 6).
  20.  Mix in butter and cream into mashed potatoes, adding egg yolks at the end. Stir well.
  21. Add salt and cracked pepper to taste.
  22. Pour meat into dish, spooning over mashed potato. Ensuring potato properly seals in the meat.
  23. Get a fork and drag fork across the mash, in both the horizontal and vertical direction.
  24. Brush the top with melted butter, and place into oven for Approx 30 minutes or until golden.

Tips and Tricks: To cut the carrot into small cubes, julienne as usual then slice into cubes. If you can get hold of a potato ricer definitely use it as it makes the mash extra creamy. This pie goes perfectly with any green vegetables such as broccoli or peas. 

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