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As we find ourselves amidst British Pie Week, there's no better occasion to celebrate the culinary heritage of the British Isles than by indulging in a comforting and freshly baked pie. While there are countless variations of pies gracing dinner tables across the nation, one particular dish stands out for its simplicity and timeless appeal: the Shepherd's Pie.

Traditionally made with minced lamb or beef, topped with creamy mashed potatoes, and baked to golden perfection, Shepherd's Pie has long been a staple of British home cooking. But what if we told you there's a way to elevate this beloved classic to new heights of culinary excellence?

Our Executive Chef Elliot Plimmer has created a recipe for Braised Lamb Shoulder Shepherd's Pie, especially for you to make from the comfort of your home. So, gather your ingredients, roll up your sleeves, and get ready to impress your family and friends with this delightful culinary creation.

Braised Lamb Shoulder Shepherd's Pie

Portion: Medium-sized dish

Ingredients

Braised lamb:

  • 500g boneless lamb shoulder
  • 1 carrot
  • 1 leek
  • 1 celery
  • 1 onion
  • 4 cloves of garlic
  • 2 sprigs of thyme, rosemary and bay leaf
  • 400ml red wine
  • 600ml beef stock

Ragu:

  • 3 garlic cloves (minced)
  • 1 onion (finely diced)
  • 1 carrot (finely diced)
  • 1 leek (finely diced)
  • 4 sticks of celery (finely diced)
  • 2 tsp tomato purée
  • 200ml red wine
  • 600ml braising liquid

Mash:

  • Potatoes
  • Salted butter
  • Double cream (optional)
  • 2 egg yolks

Instructions

Preparation:

  1. Preheat the oven to 150°C/140°C fan. Begin by cutting the carrots, leek, celery, and onion into rough dice, approximately 3cm in diameter. Wash them thoroughly and let them drain.
  1. Heat an oven-proof large saucepan with enough oil to cover the pan. Sear the lamb shoulder on all sides until golden brown, then remove it from the pan.
  1. Add the diced vegetables, garlic, and herbs to the pan. Sauté until they develop a golden-brown colour.
  1. Once golden brown, return the lamb to the pan and deglaze with the red wine.
  1. Pour in the beef stock and top up with water until the lamb shoulder is fully covered.
  1. Cook for approximately 3 hours at 140°C until the meat is tender and easily falls apart.
  1. Remove the lamb from the pan and allow it to cool slightly. Once cooled, flake the meat and set it aside. This step can be done the day before.
  1. With the leftover stock, reduce it by half and reserve it for the ragu.

Ragu:

  1. Heat a medium saucepan with some vegetable oil. Add the diced onion, carrot, celery, leek, and garlic. Sauté for around 4-5 minutes or until light golden brown.
  1. Add the tomato purée and cook for an additional 2 minutes.
  1. Then add the flaked lamb meat to the pan along with half of the braising liquid. Cook on a slow simmer for around 30 minutes, adding stock as needed. The sauce should have the consistency of double cream.
  1. Transfer the ragu to an oven-proof casserole dish and let it cool slightly before adding the mash.

Mash:

  1. Peel the potatoes and cut them into quarters. Place them in a saucepan and cover them with water. Add a generous amount of salt and boil for 20-30 minutes, or until the potatoes are tender and breaking up.
  1. Drain the potatoes and return them immediately to the pan to prevent them from cooling down.
  1. Add 200g of salted butter to the hot potatoes and mash them using a potato ricer or masher. Use a fork to remove any lumps if not using a ricer.
  1. For a creamier mash, bring 200ml of double cream to a simmer and add it to the mashed potatoes.
  1. Finally, add two egg yolks to the mash and spread an even layer over the meat in the casserole dish, approximately 3cm thick.

Cooking:

  1. Cook at 175°C for 20 minutes until the mash is golden brown. This dish can be prepared the day before, but add 15 minutes to the cooking time and ensure the center is piping hot before serving.

Serving:

This pie is best enjoyed piping hot, straight from the oven. Serve it alongside a crisp green salad or some steamed vegetables for a complete meal. The rich flavours of the braised lamb combined with the creamy mash will surely make this dish a favourite among family and friends. Give this recipe a try and savour the warmth and comfort it brings to your table.

DOWNLOAD THE RECIPE HERE

To receive a printed copy of the recipe, please request one from a member of our dining team at the 1910 Dining Room.

Bon appétit from Chef Elliot and ROSL

To enjoy an array of delectable pies during British Pie Week, reserve a table at our opulent 1910 Dining Room or inquire about the specials of the day at our newly refurbished Duke of York Bar.

For dining reservations, please email at This email address is being protected from spambots. You need JavaScript enabled to view it. or log into your members’ portal. For more details, click here.

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