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.
Melt the butter with the oil in a large heavy-based pot and cook the onion, carrots, thyme and rosemary until the vegetables take on a little colour, then add the garlic, tomatoes, peas and lamb stock. Bring to the boil, simmer and season. Cook until the vegetables are soft. When cooked, take off the heat and leave to go cold.
© 2008 Anthony Demetre. All rights reserved.