Lamb Shoulder Pie
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
2 h. 20 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Tbsps Oil
- 35 ozs boneless Lamb shoulder (cubed)
- 2 onions (chopped)
- ⅞ cup tomato passata
- ⅞ cup water
- salt
- peppers
- 16 ozs Dandelion greens
- 6 Tomatoes (quartered)
- 16 ozs potatoes (peeled and cut into chunks)
- ⅛ cup hot milk
- grated Nutmeg
- ½ cup Cheddar cheese (grated)
- To garnish
- rosemary
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4.
2.
Heat the oil in a flameproof casserole dish and brown the lamb in batches.
3.
Add the onions to the dish and cook until just softened. Pour in the passata and water and season with salt and pepper. Add the dandelion leaves.
4.
Cover and cook for 1 1/4 hours until the meat is tender. Add the tomatoes and cook for a further 15 minutes.
5.
Cook the potatoes in boiling salted water for about 20 minutes, until tender. Drain and mash with the hot milk and season to taste with nutmeg, salt and pepper.
6.
Spread on top of the casserole and sprinkle with grated cheese. Cook for a further 20 minutes until the potatoes are golden and the cheese has melted. Garnish with rosemary.
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