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Mini Shepherd’s Pies


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Ingredients

For the lamb:

  • 2 pounds  Leg of Lamb, bone-in (or shoulder)
  • Salt and Pepper
  • 2 tbsp. Olive Oil
  • 1/2 Garlic Head, minced
  • 1 Onion, quartered
  • 2 Rosemary Sprigs
  • 3 cups Beef Stock

Caramelized Onions:

  • 1 Red Onion, sliced
  • 2 tbsp. Truly Grass Fed Salted Butter

For the mashed potatoes:

  • 4 cups Potatoes, diced
  • 4 tbsp. Truly Grass Fed Salted Butter
  • 3 tbsp. Milk
  • 1 cup  Truly Grass Fed Aged Cheddar Cheese

Instructions

  1. Preheat the oven to 300ºF.
  2. Place garlic, onion and rosemary in a metal roasting pan, and top with the lamb leg. Drizzle with olive oil and sprinkle with salt and pepper.
  3. Roast for around 3 hours.
  4. Remove from the oven, remove foil. Check it to ensure the meat is tender (reserve pan juices).
  5. Pull the meat using two forks.
  6. Heat a pan to low and cook the onions in the butter for 25 minutes, or until soft and caramelized.
  7. Boil the potato in salted water for 10-15 mins until tender. Drain, then mash with butter and  milk.
  8. Meanwhile, heat the oven to 350ºF.
  9. To assemble, put the lamb, onions, and the pan juices into small oven-proof ramekins, top with the mashed potatoes and cheddar cheese.
  10. Bake for 20-25 mins. until the top is golden.