Last weekend I cooked a shoulder of Lamb in one pot with all the veggies, you can read about it HERE
I was deliberately a little bit mean with the slices to lamb so I had plenty left to make a Shepherd’s Pie. There is no real recipe for this, I roughly chopped the cooked lamb, put it in the food processor and chopped it up, then added the gravy and veggies and whizzed it up some more.
Boiled some potatoes and mashed them with milk and butter, put them roughly on top of the meat mixture in the dish, rough as you like so you get lots of cripsy bits, then stuck it in the oven at 200C for 20 – 30 minutes, until it was heated through and the top was nice and brown and crispy. Serve with a green veg, we had savoy cabbage.
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