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Pot-Roasted Lamb Shepherd's Pie

Succulent pot-roasted lamb shoulder topped with creamy mashed potatoes, served with sweet Vichy carrots and purple sprouting broccoli.

Comfort FoodLambMain CourseBritishRoast
Estimated Nutrition
Calories
1355.6
kcal / serving
5422.5 kcal total
Carbs
41.3g
per serving
165.2 g total
Fat
94.6g
per serving
378.4 g total
Protein
83.2g
per serving
332.8 g total
Cook Time
150
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tbsp
Caster Sugar
Dairy
70
g
Butter
For filling and gravy
100
ml
Full-Fat Milk
50
g
Butter
For topping
25
g
Butter
For carrots
GrainsCereals
25
g
Plain Flour
Liquids
400
ml
Red Wine
400
ml
Beef Stock
Meat
1.5
kg
Lamb Shoulder
Boneless
NutsSeeds
1
1
Salt
To taste
1
1
Black Pepper
Freshly ground, to taste
2
clove
Garlic
Finely chopped
4
sprig
Rosemary
Fresh
OilsFats
30
ml
Olive Oil
Vegetables
300
g
Onions
Baby onions, peeled, left whole
500
g
Potatoes
King Edward or similar floury variety, peeled and chopped
400
g
Carrots
Chantenay or similar small carrots
400
g
Purple Sprouting Broccoli

Method

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