Lamb & Ale Shepherd’s Pie

Name: Lamb & Ale Shepherd’s Pie
Cuisine: British
Ingredients: Sea salt and pepper, to season; Sea salt and pepper, to season; 50 ml milk; 1 kg potatoes; 30 g butter; 500 ml bottle of dark ale, your local favourite; 150 ml beef stock, made from a stock cube is fine; 2 celery sticks; Handful of fresh rosemary; 1 garlic clove; 2 carrots; 1 tablespoon olive oil; 2 onions; Salt and pepper, to season; Salt and pepper, to season; 1 kg shoulder of lamb; 1 kg shoulder of lamb

Preparation info

Difficulty
Easy

Appears in

The Hebridean Baker

By Coinneach MacLeod

Published 2021

About

This is slow cooking Hebridean style! Prepare the meat the day before to get the best out of the dish. This would make a perfect, wholesome winter Sunday lunch with friends. You can choose your local favourite ale to flavour the pie. Mine is Poacher from the Loomshed Brewery on the Isle of Harris.

Ingredients

For the lamb

1 kg shoulder of lamb
Salt and pepper, to season
1 tablespoon

Europe
United Kingdom
Lunch
Scotland
Winter
Pie

Method

Preheat the oven to 120°C/250°F.

Season the lamb shoulder with salt and pepper. Heat a large casserole dish over a medium heat, add the olive oil and the lamb and fry quickly on each side until browned.

Meanwhile, finely slice the onions, chop the garlic and roughly cho