Ingredients

• 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

Directions

• 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.