Arbutus Shepherd’s Pie

Name: Arbutus Shepherd’s Pie
Cuisine: United Kingdom
Ingredients: 2 handfuls of peas, blanched; 1 teaspoon chopped lemon thyme; 2 carrots, diced; 1 onion, finely chopped; 500 ml lamb stock (juices from the braised lamb); 1 teaspoon chopped rosemary; Salt and freshly ground black pepper; 4 tomatoes, skinned, deseeded and diced; 4 garlic cloves, pureed; 1 kg cooked lamb – breast, shoulder and shanks (see the recipes on the subsequent pages), diced; Potato purée; Splash of olive oil; 50 g butter, plus more for dotting

Preparation info

Difficulty
Easy

Appears in

Today's special

By Anthony Demetre

Published 2008

About

This is a typical plat du jour dish which goes down very well at the restaurant during the spring and summer seasons. As we buy whole animals, we have lots of different lamb cuts around the kitchen. This shepherd’s pie is our way of gathering up what’s in the kitchen on a particular day. Instead of cooking with butter and olive oil, you could use lamb fat, as it has such a wonderful flavour. The great thing about a dish like this is that it can be made a couple of days in advance.