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Overnight Shoulder of Lamb Shepherd’s Pie by Fortnum & Mason The Cookbook, by Tom Parker Bowles 

Overnight Shoulder of Lamb Shepherd’s Pie by Fortnum & Mason The Cookbook by Tom Parker Bowles

Shoulder, slow-braised on the bone, for serious depth and heft. With mash, piped (or simply spread) on top. A winter classic, made better still. Pick the meat while still warm, as it makes the job easier. And baking the potatoes first will give you a drier, fluffier mash than the boiled equivalent.

Serves 8

1 shoulder of lamb on the bone

2 carrots, cut into 1cm dice

1 celery stalk, cut into 1 cm dice

1 large onion, cut into 1 cm dice

8 garlic cloves, finely chopped

A sprig of rosemary, leaves finely chopped

Leaves from 4 sprigs of thyme

2-3 tbsp Worcestershire sauce, to taste

3 tbsp tomato ketchup

5OOml chicken stock

A handful of frozen peas

Salt and freshly ground black pepper

 

For the duchesse potato topping

6 large baking potatoes (about 2kg)

200ml double cream

120g unsalted butter

6 egg yolks

-Season the lamb shoulder well and put it on a wire rack in a roasting tray. Cover the tray loosely with foil, place in the oven at 120°C and slow-roast for about 8 hours. Pick the meat out, removing all fat and skin – it is a lot easier to do this while it is still warm. Shred it into decent-sized pieces.

-Heat a spoonful of lamb fat from the roasting tray in a large pan, add the carrots, celery and onion and cook gently until soft. Stir in the garlic and herbs and cook for a couple of minutes longer. Add the Worcestershire sauce, tomato ketchup and the lamb and mix well. Pour in the stock and simmer for 15-20 minutes, until it has reduced but the mixture is still moist. Check the seasoning.

-For the topping, wrap the potatoes in foil and bake at 200°C for about an hour, until tender. Leave until cool enough to handle, then cut them in half, scoop out the flesh and push it through a potato ricer or a sieve into a bowl.

-Bring the double cream and butter to the boil in a pan and beat them into the potato. Season well, then mix in the egg yolks. Put the mixture into a piping bag fitted with a star nozzle.

-Put the lamb mixture into a large pie dish, pressing it right down. Scatter the frozen peas over, then pipe the duchesse mix on top, covering the filling completely. Place in an oven heated to 180°C for about 20 minutes, until piping hot and golden brown.

Credit: Overnight Shoulder of Lamb Shepherd’s Pie by Fortnum & Mason The Cookbook by Tom Parker Bowles, published by Fourth Estate

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Birmingham  22nd, 23rd & 24th June 2018

 

Birmingham, Cannon Hill Park

Foodies Festival, the UK’s biggest food festival, returns to Birmingham Cannon Hill Park.

Watch MasterChef Winner 2018 Kenny Tutt cooking live in The Chefs Theatre & Great British Bake Off Winner Sophie Faldo baking live in The Cake & Desserts Theatre. Meet Michelin starred Chefs such as Glynn Purnell, Brad Carter & Robert Palmer and top local chefs cooking their signature recipes in the Stoves Chefs Theatre.

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