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Pulled Lamb Shepherds Pie
Rated 5.0 stars by 1 users
Ingredients
Lanes Black Magic
Lane’s Sunday Roast
1.5–2 kg lamb shoulder, bone-in
2 tbsp olive oil
Salt and pepper
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
2 tbsp tomato paste
1 tbsp flour
1 cup red wine (optional but delicious)
2 cups beef or lamb stock
2 sprigs rosemary
4 sprigs thyme
2 bay leaves
1 tbsp Worcestershire sauce
1.5 kg potatoes, peeled and chopped
100 g butter
100 ml milk (or cream)
Salt and pepper, to taste
Optional: 1 egg yolk (for richness and golden colour)
Directions
Preheat smoker to 150°C (300°F)
Season lamb shoulder generously with Lane’s Black Magic and Sunday Roast.
Place Lamb shoulder on to the smoker and cook for 2 -3 hours until you’re happy with the bark.
In a pot, add onion, carrots, and celery. Sauté 5–7 minutes until softened.
Stir in garlic and tomato paste. Cook 1–2 minutes.
Sprinkle in flour and stir to coat the veg. Cook for 1 minute.
Add in juices from wrapped lamb.
Add stock, Worcestershire sauce, rosemary, thyme, and bay leaves. Return lamb to pot.
Shred lamb and discard bones and fat. Simmer sauce to thicken slightly, then return lamb to the mix. Taste and adjust seasoning.
Boil potatoes in salted water until fork-tender (about 20 min)
Drain and mash with butter and milk until smooth and creamy. Season to taste. Stir in egg yolk if using (adds a golden top when baked).
Preheat oven to 200°C (390°F).Spread the lamb mixture into a large baking dish.Spoon mashed potatoes over the top, smoothing with a spoon or fork. Create ridges for extra crunch.Bake for 25–30 minutes, or until golden and bubbling.Optional: Broil for 2–3 minutes for a crispy top
