Friday, May 11, 2007

Slow Cooked Shoulder of Lamb with Roasted Vegetables & Shepherd’s Pie


Yesterday I made this slow cooked roast from Jamie Oliver’s Jamie’s Dinners & turned it into a pie as suggested. The aroma in the kitchen all afternoon, not too mention the lovely warmth filling the house was wonderful. When it came out of the oven though I was a little disappointed to find that even after 4 hours my lamb was a little tough & wasn’t the greatest cut of meat – may have to rethink my butcher. Apart from that, the flavours were wonderful & the roasted veggies had that sweet, garlicky flavour from all of the juices, much nicer than the traditional mince meat, bland shepherd’s pie of old.

Slow Cooked Shoulder of Lamb with Roasted Vegetables & Shepherd’s Pie

1 x 2.25kg shoulder of lamb, bone in
olive oil
sea salt & freshly ground black pepper
1 whole bulb of garlic, broken into cloves
a handful of fresh rosemary sprigs
2 red onions, peeled & quartered
3 carrots, peeled & roughly chopped
2 sticks of celery, cut into pieces
1 large leek or 2-3 baby leeks, trimmed & cut into pieces
a handful of ripe tomatoes, halved
2 bay leaves
a handful of fresh thyme sprigs
2 x 400g tins of good quality plum tomatoes
1 bottle of red wine
Potatoes (For Mashing)

Preheat oven to 200c. Rub the lamb with oil, salt & pepper & put it into a roasting tray. Using a sharp knife, make small incisions all over the lamb & poke rosemary leaves & some quartered cloves of garlic into each one. Add the rest of the garlic cloves, the onions, carrots, celery, leeks and fresh tomatoes to the tray, then tuck the remaining herbs under the meat. Pour the tinned tomatoes over the top, followed by the wine. Cover the tray tightly with a double layer of foil & put it into the oven. Turn down the oven to 170c & cook for 3 ½ to 4 hours, until the lamb is soft, melting & sticky & you can pull it apart with a fork. Gently break up the meat, pull out the bones & extract any herby stalks. Squeeze the garlic out of the skins & mush it in. Shred the lamb, and check the seasoning.

To turn this into a shepherd’s pie, transfer the lamb & veggies to a casserole dish, cover with mash potato, add a sprig of rosemary & bake in the oven at 200c for 35 minutes until golden.


2 comments:

Mel. said...

What a gorgeous twist on shepherd's pie - I much prefer the lovely cut of lamb to beef, I must admit. I agree with you that the traditional shepherd's pie is really quite bland. I love the idea that the roasted veggies would add texture and sweetness to the dish.

I'm also astounded that pretty much every two nights, if not every night, you have the time, energy and patience to make these dishes from scratch from the cookbook. They all look so wonderful and I'm always inspired by looking at your gorgeous pictures!

Ange said...

Thks Mel! The only reason I have the time to make these dishes now is that I am home with a baby & you will note that I generally pick recipes I can do in bits & pieces when Chloe allows me the time. I love cooking so am really enjoying this time at home where I get to indulge myself in my baby & my love of cooking!