Flour 1 cup beef broth (low sodium) 2 tsp.

Shepherd's pie recipe lamb shoulder. Season the lamb shoulder with salt and pepper. Web step 1 preheat oven to 400°. Web add onion, carrot, bay leaves and thyme to same pan and cook for 5 mins or until onion has softened.

Preheat the oven to 400°f. Scrape all the meat off the lamb bone and put through a mincer with the carrot, celery, parsley, shallots and leftover gravy and fat from the roasting tin. Meat and potatoes never tasted so good!

By the good housekeeping cookery team updated: Complete the shepherd's pie filling; Web ingredients 0/17 ingredients adjust servings 1 shoulder of lamb on the bone 2 carrots (peeled & cut into 1 cm cubes) 1 celery stick (cut into 1 cm cubes) 1 onion (peeled & cut into 1cm cubes) 4 garlic cloves (peeled & finely chopped ) 2 rosemary sprigs (leaves picked & finely chopped) 4 thyme sprigs (leaves picked & finely chopped)

Season with 1 tablespoon salt. Web 1 large onion, finely chopped 2 tbsp olive oil 500g/1lb 2oz lamb mince 1 tbsp plain flour 2 bay leaves 2 fresh thyme sprigs 1 anchovy, finely chopped (optional) 400g tin chopped tomatoes. Web heat the oven to 400 f.

Web make a hearty lamb shepherd’s pie with red wine gravy, tender lamb chunks, colorful vegetables, and creamy mashed potatoes. Add two tablespoons of oil to a large, heavy frying pan and. Cover the pie with final potato layer;

Fry the bacon for a few minutes until cooked and then. In a medium saucepan, cover potatoes with water by 1/2; Add tomato paste and cook for 1 min.