Shepherd's Pie with Lamb Shoulder

Ingredients

• Lamb Shoulder 0 lbs
• Olive Oil 0 fl oz
• Spanish onions 1 head
• Carrot 1 piece
• Rosemary 2 sprigs
• Wheat Flour 1 tablespoon
• Mashed Potatoes 5 lbs
• Butter 0 oz
• Hard Cheese 5 oz
• Breadcrumbs 0 oz
• Fresh Mint 3 sprigs
• Green Peas 10 oz
• Celery stalk 2 pieces
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Season the shoulder with salt and pepper, drizzle with olive oil, pour water into the roasting pan, and place in an oven preheated to 340°F for 2-3 hours, until the meat pulls away from the bone.

Step 2

Remove the meat from the bone and cut it into large pieces. Dice the carrots, celery, and onion into large cubes.

Step 3

In a skillet, heat vegetable oil and caramelize the vegetables over high heat. Chop the rosemary leaves and add them to the vegetables. Add a tablespoon of flour and the meat juices from the roasting pan, along with a liter of water, and simmer for an hour.

Step 4

Strain the meat and vegetables. Reduce the sauce for an hour.

Step 5

Grease the pie dish with butter and sprinkle with breadcrumbs.

Step 6

Add grated cheese to the hot mashed potatoes. Spread a layer of mashed potatoes on the bottom and sides of a baking dish, then add the meat filling. Top with the remaining mashed potatoes, sprinkle with cheese and breadcrumbs. Bake in a preheated oven at 390°F (about 400 degrees Fahrenheit) for 40 minutes.

Step 7

Melt the butter, add salt, and quickly heat the peas, slightly mashing them with a potato masher.

Step 8

Add the chopped mint to the reduced sauce.

Step 9

Place a slice of pie on a plate, drizzle with a little sauce, and add some peas alongside.