Lamb and Rosemary Shepherd's Pie Recipe

Description:

A hearty and comforting dish, Lamb and Rosemary Shepherd's Pie features a rich, flavorful lamb stew topped with a fluffy layer of creamy mashed potatoes. The browned potatoes create a beautiful contrast against the deep brown of the lamb stew, and the aroma of rosemary fills the kitchen while it bakes. The stew itself is a rich tapestry of tender lamb, softened vegetables, and aromatic herbs. The overall texture is a pleasing contrast between the tender lamb and the smooth, creamy mashed potatoes. The dish is presented in a rustic oven-safe dish, enhancing its home-style appeal.

Ingredients:

• - 1 kg lamb shoulder, cut into 2-inch cubes
• - 2 tbsp olive oil
• - 1 large onion, chopped
• - 2 carrots, chopped
• - 2 celery stalks, chopped
• - 2 cloves garlic, minced
• - 1 tsp dried rosemary
• - 1/2 tsp dried thyme
• - 1 tbsp tomato paste
• - 750ml lamb stock
• - 1 kg potatoes, peeled and quartered
• - 100ml milk
• - 50g butter
• - Salt and pepper to taste

Instructions:

1. 1. Season the lamb cubes generously with salt and pepper. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb cubes in batches, ensuring not to overcrowd the pot. This will take about 8-10 minutes. Remove the browned lamb and set aside.
2. 2. Reduce the heat to medium. Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the minced garlic, rosemary, and thyme and cook for another minute until fragrant.
3. 3. Stir in the tomato paste and cook for 1 minute, stirring constantly. Return the browned lamb to the pot. Pour in the lamb stock, bring to a simmer, then reduce heat to low, cover, and cook for 1.5-2 hours, or until the lamb is very tender. Stir occasionally to prevent sticking.
4. 4. While the lamb is cooking, prepare the mashed potatoes. Boil the potatoes in salted water until tender, about 15-20 minutes. Drain well.
5. 5. Return the cooked potatoes to the pot. Add the butter and milk. Mash until smooth and creamy. Season with salt and pepper to taste.
6. 6. Preheat your oven to 180°C (350°F). Once the lamb is cooked, remove it from the heat and let it cool slightly. Shred the lamb using two forks.
7. 7. Pour the lamb and vegetable mixture into an oven-safe dish. Spread the mashed potatoes evenly over the top, creating a smooth, even layer. You can use a fork to create decorative ridges.
8. 8. Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the filling is bubbling. Let it rest for 10 minutes before serving.