Slow-cooked shepherd’s pies
- January 2018
- Serves 6
- Hands-on time 45 minutes, oven time 2 hours 25-30 min
Using lamb shoulder, instead of mince, and slow-cooking it until melt-in-the-mouth is the real game-changer in this British classic.
- 34.8g fat (16.3g saturated)
- 52.3g (13.3g sugars)
If you prefer cottage pie, use beef shin or braising steak instead of the lamb shoulder.You could also make a single pie in a 2 litre baking dish – add an extra 10-15 minutes to the cooking time.
Cook the lamb filling without the potato topping up to 48 hours in advance. Cool, then cover and chill for up to 3 days or freeze for up to 1 month. The fully prepared pie(s) will keep unbaked for 48 hours or can be frozen for up to 1 month. Defrost before serving, then follow the baking instructions in the recipe (step 6), adding an extra 10-15 min to the cooking time.
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