- 2 tbsp olive oil
- 1.5kg/3lb 4oz boneless shoulder of lamb
- salt and freshly ground black pepper
- 300g/10½oz baby onions, peeled, left whole
- 2 garlic cloves, peeled, finely chopped
- 4 sprigs fresh rosemary
- 400ml/14fl oz red wine
- 400ml/14fl oz beef stock
- 70g/2½oz butter
- 25g/1oz plain flour
- 500g/1lb 2oz King Edward potatoes, or similar floury potatoes, peeled, cut into equal-sized pieces
- 100ml/3½oz full-fat milk
- 50g/2oz butter
- salt and freshly ground black pepper
- 25g/1oz butter
- 1 tbsp caster sugar
- splash boiling water
- 400g/14oz Chantenay carrots, or similar small carrots
- 400g/14oz purple sprouting broccoli
- For the pot-roasted filling, preheat the oven to 200C/400F/Gas 6.
- Heat the olive oil in a large casserole over a medium heat. Season the lamb shoulder, to taste, with salt and freshly ground black pepper.
- Add the seasoned lamb shoulder to the casserole and cook, turning regularly, until browned all over. Remove the lamb from the casserole and set aside.
- Add the whole onions to the casserole the lamb was cooked in and fry on all sides for 4-5 minutes, or until golden-brown.
- Add the garlic and three of the rosemary sprigs and stir well, then return the browned lamb to the casserole and pour over the red wine and stock.
- Spread 25g/1oz of the butter over the parts of the lamb not covered by liquid, then place the remaining rosemary sprig on top.
- Transfer the casserole to the oven and cook, uncovered, for two hours, or until the lamb is tender and the top is crisp.
- Remove the lamb and onions from the cooking juices and set aside (keep warm). Strain the cooking juices into a saucepan and heat over a low to medium heat.
- Mix together the flour and remaining butter until well combined, then whisk it into the strained pan juices. Continue to whisk until the mixture forms a thick gravy.
- Meanwhile, tear the meat into large pieces using a fork. Place the lamb pieces into the bottom of a medium casserole. Add the cooked onions and pour over the gravy.
- Meanwhile, for the topping, preheat the grill to its highest setting. Boil the potatoes in a pan of salted water for 12-15 minutes, or until tender. Drain well, then return the potatoes to the pan. Place the pan over the heat for a few seconds to drive off any excess moisture. Remove the pan from the heat and mash the potatoes until smooth.
- Warm the milk over a low heat in a separate pan, then add the milk and the butter to the mashed potatoes and mash again until smooth. Season, to taste, with salt and freshly ground black pepper.
- Spoon the mashed potatoes into a piping bag. Pipe the mashed potatoes over the meat filling in the casserole.
- Place the casserole under the hot grill and grill until golden-brown.
- Meanwhile, for the Vichy carrots, heat the butter, sugar and water in a small pan over a medium heat. When the butter has melted, add the carrots and cover the pan with a lid. Cook for 6-8 minutes, or until tender.
- Meanwhile, cook the purple sprouting broccoli in a pan of boiling, salted water for 3-4 minutes, or until tender, then drain well.
- To serve, spoon a portion of the pot-roasted shepherd's pie into the centre of each of four serving plates. Spoon the Vichy carrots and purple sprouting broccoli alongside.