Slow-roasted lamb and mushroom shepherd's pie
This slow-roasted lamb pie is succulent and tender. I used miso instead of stock for a twist, and I just couldn't leave out the mushrooms and thyme - they're so delicious. Potato topping is a classic for shepherd's pie and a hint of spring onions adds a crunch. I think you'll find everyone in the family will devour it.
|2||Onions, roughly chopped|
|1 kg||Boned lamb shoulder|
|¼ cup||Miso paste|
|100 g||Mushrooms, sliced|
|2 Tbsp||Oyster sauce|
- Preheat the oven to 150C.
- Place the lamb, onions, miso and water in a casserole dish. Cover and place in the oven for 4 hours, or until the meat pulls apart very easily.
- Strain off the liquid and allow to cool. Remove the fat from the top.
- Shred the meat (separating out the fat to throw away) and set aside.
- Heat the butter in a saucepan, then add the mushrooms and thyme. Cook for 3 or 4 minutes until softened. Add the flour and cook for 2 to 3 minutes. Slowly add the liquid and the onions from the meat to make a thick sauce. Add the shredded lamb and oyster sauce, and season with salt and pepper.
- Evenly spread the mixture into four little pie dishes.
- Place the potatoes in a pot of salted water and boil until soft. This should take about 15 minutes.
- Drain and mash, then add the butter, milk and spring onion.
- Top each pie with potato and sprinkle on some cheese. Return to the oven until crisp and brown. Makes 4 small or 1 large