Shepherd’s Pie with Slow-Roasted Lamb

This is the perfect family dish to celebrate Easter if you are looking for a suitable alternative to the traditional leg of lamb. Elevate the humble Shepherd’s Pie to new heights by slow roasting a shoulder of lamb overnight, shredding it and then crowning it with delicious creamy mash potato.

Serves – 6 greedy adults or 8 mini people

1 shoulder of lamb (approx 2kg)
2 tbsp olive oil
Sea Salt and Black Pepper

1 large onions, diced
Bag of Chantenay carrots, halved
2 sticks of celery
1 pint lamb or beef stock
I glass of red wine
1 heaped tablespoon of flour
A few cubes of butter

Mashed Potato Topping
4-5 large floury potatoes
2tbsp milk
Large pat of butter
Sea salt and black pepper


1. Rub lamb shoulder with olive oil mixed with chopped garlic clove and rosemary. Season. Roast in preheated 180 degree oven for 1 hour, turning oven down to 140 for remaining 2-3 hours. When meat is gently falling away from the bone you will know it is done.
2. Meanwhile, chop onions, celery and carrots and cook the vegetables until they are tender. Add a little of the lamb cooking fat to help them brown and add to the delicious meaty taste of the lamb.
3. When meat is ready, shred thoroughly with a fork into small pieces, removing all shards of bone (easy with a shoulder as they are large pieces) and any obvious fatty bits. Remove the meat from the oven dish.
4. Remove the fat from the lamb juices as much as possible so you are left with mainly the juices.
5. Add a teaspoon of butter and flour and make a roux, cook for 2 minutes stirring continuously.
6. Add the red wine and lamb stock and continue stirring until the sauce thickens.
7. Add the vegetables and stir until lamb and vegetables are mixed together. Place in a shallow baking dish.
8. Meanwhile boil the potatoes in plenty of salted water until soft and then drain the potatoes.
9. Mash the potatoes, using the milk and butter to create a lovely creamy layer of potato. Season to taste.
10. Spread the mash over the meat mixture, brush it with a whisked egg and pop it into a 180 degree oven for 30 minutes until the mash turns a lovely, crispy golden brown.

Serve in the middle of the table with a big dish of peas and fresh mint sauce.


If you heat the milk before adding to the potato it makes it extra creamy. You can also use a potato ricer to make the mash super-smooth if you prefer.