0 0
Ultimate shepherd’s pie

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 tsp olive oil
1 large carrot, peeled and finely diced
2 shallots, peeled and finely sliced
1 garlic bulb, halved
1 bay leaf
250ml stock, made with 1 lamb or Kallo yeast-free stock cube
1 tbsp cornflour, mixed with a splash of water
4 potatoes, peeled and chopped into small chunks
50ml semi-skimmed milk
1 tbsp butter
1/2 tsp garlic granules
Few sprigs fresh rosemary, leaves picked
FOR THE MARINADE
800g lamb leg
2 sprigs fresh thyme, leaves picked
1 tsp smoked paprika
1 tsp fennel seeds, crushed

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Ultimate shepherd’s pie

This is my 'lighter' version of the Ivy's classic shepherd's pie. Cooked in a pressure cooker, the lamb is shredded and coated in a thick lamb gravy, topped with garlic mashed potato.

Features:
    Cuisine:
    • 60+ Mins
    • Serves 4
    • Medium

    Ingredients

    • FOR THE MARINADE

    Directions

    Share
    1. In a bowl, coat the lamb in the marinade ingredients and refrigerate for at least 1 hour or preferably overnight.

    2. Pour the olive oil into the Instant Pot and use the sauté function to brown the lamb all over. Add the shallots, carrots, garlic bulb, lamb stock and bay leaf to the pot, season well, and pressure cook for 70 minutes on high or until the lamb easily falls off the bone.

    3. To make the mash, boil the potatoes in salted water for 10-15 minutes until soft and tender. Drain, then mash with the butter, milk, garlic granules and plenty of seasoning.

    4. When the timer on the Instant Pot goes off, release the pressure and remove the lid. Transfer the lamb to a bowl, shred the meat and place in an ovenproof dish.

    5. Pass the cooking liquor through a sieve and reheat in a saucepan. Add the cornflour to thicken, mix well, and pour half the sauce over the lamb, reserving the rest for later.

    6. Top with the mashed potatoes and sprigs of rosemary, ruffle with a fork, and bake in a preheated oven at 180C for 25-30 minutes until the top is starting to colour and the sauce is bubbling at the edges.

    7. Reheat the remaining sauce and serve alongside the shepherd’s pie.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Thai Prawn, Pumpkin and Mango Curry
    previous
    Thai prawn, pumpkin and mango curry
    Mixed Nut and Butternut Squash Filo Pie
    next
    Mixed nut and butternut squash filo pie
    Thai Prawn, Pumpkin and Mango Curry
    previous
    Thai prawn, pumpkin and mango curry
    Mixed Nut and Butternut Squash Filo Pie
    next
    Mixed nut and butternut squash filo pie

    Add Your Comment