Shepherd’s Pie
Ingredients
Method
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.
Ingredients
Directions
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.