01 Sep 2008

Shepherd's Pie with Braised Lamb

by Chef Andy Farrell


Leg of Lamb 4-6 lbs.
Kosher Salt and Fresh Ground Pepper
3 carrots small diced
4 stalks of celery- small dice
2 onions- small dice
4 carrots- course chopped
1 bunch celery- course chopped
3 medium onions- course chopped
6 cloves garlic
Fresh thyme sprigs
4 bay leafs
2 quarts of Stout- recommend Lancaster Milk Stout or Guinness
3 cups Red Wine
Your Mom's Mashed Potato Recipe …any mash will do
A pastry bag


Pre heat oven to 250 degrees. Liberally rub the leg of lamb with salt and pepper. Place in three inch deep pan, fat side up. Place course chopped carrot, celery, onion, garlic, bay and thyme in, around and on top of the lamb. Pour both the stout and red wine into the pan and wrap the pan in aluminum foil. Leave in the oven over night. Cook time should be 12 hours, which will ensure super tender lamb.

After 12 hours, uncover your lamb and allow to cool for a couple hours. Using vinyl gloves, remove the lamb from the pan and pull into generous chucks. Drain the liquid from the pan and reserve. Take the remaining solid from the pan and place in a food processor. Puree.

In a large pot, sweat diced vegetable. Season with salt and pepper. After sweat, add braised lamb chucks. When thoroughly heated add pureed solids and some reserved liquid, you don't want the mix to be too watery. Heat all thoroughly and place in a crock or open bowl style dish.

Fill pastry bag with mashed potato and pipe mash on top of Lamb mixture in design of your choice. Heat in a 450 degree oven until the potato has good color. Enjoy!