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Shepherd's Pie

Ingredients

  • 2 brown onions – finely chopped
  • 400-500g pulled lamb – roughly chopped
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 large sweet potatoes – roughly chopped
  • 1 cup reduced broth
  • 2 tbsp butter
  • Coconut cream (optional for mash)
  • Sea salt
  • Black pepper

Method

  • This recipe requires 400-500g of leftover slow cooked lamb. For instructions on how to slow cook a shoulder of lamb, download our multi-meal e-book: www.secretserve.com.au/multi-meals
  • Pre heat oven to 200C.
  • Heat the olive oil and the butter for the caramelised onions on a low/medium heat before adding the onions.
  • Stir occasionally and cook for around 30 minutes – add more oil/butter if need be.
  • Bring some salted water up to the boil in a large saucepan.
  • Place the potato into the pot and return to the boil.
  • Reduce the heat to a simmer and cook until potato begins to soften. Drain Well.
  • Add the butter (or coconut cream if you prefer) and mash until smooth consistency. Season.
  • Line the base of a baking dish with the shredded pulled lamb and caramelised onions.
  • Pour 1 cup of broth into dish. Spread onto the lamb & onions.
  • Place the mashed sweet potato on top of the lamb.
  • Place in the oven for 20 minutes, or until potato is browned.
  • Remove from the heat and serve.