- Ingredients
- Pie Mix
- Scotch Lamb Mince x 1kg
- Pomace Oil x 100g
- Roscoff Onions x 200g
- Grated Carrot x 130g
- Crushed Garlic x 5g
- Scotch Lamb Stock x 200g
- Tomato paste x 160g
- Chopped tinned tomato x 160g
- Worchester sauce x 40g
- Caster sugar x 5g
- Bisto x 30g
- Xanthan gum x 3g
- Salt & Pepper
- Cheesy Mash
- Maris piper Potato x 1kg
- Unsalted butter diced x 100g
- Whipping Cream x 120g
- Mull Cheddar x 200g
- Salt, pepper & nutmeg
Scotch Lamb Shepherd's Pie
Scotch Lamb Shepherd's Pie
Scotch Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the Scotch Lamb Shepherd's Pie recipe below as tried and tested by our professional chefs. Photography by Guy Hinks.
Ingredients
Method
Method
Hot pot
- Mix the pie mix with the confit lamb flank & place in bowl & level off.
- Layer the sliced potatoes round the bowl in a spiral to the middle.
- Brush with clarified butter & season with rock salt
- Bake for 40 minutes at 160°C until golden brown
Scotch Lamb Fat Pastry
- Place all ingredients apart from water in a kitchen aid with paddle.
- Beat slowly till it goes like a crumb (20minutes)
- Bring water to the boil & pour into kitchen aid while still mixing till just comes together.
- Take out and knead for 5 minutes
- Leave to rest for 1 hour before using.
Celeriac
- Apple core through celeriac.
- In the hole place sprig of rosemary, clove of garlic & nob of butter.
- Rub celeriac with small amount of oil & season lightly.
- Pin out lamb fat pastry to about 4mm.
- Place celeriac in middle of pastry & lift the side up to in case it.
- Squeeze the top where the pastry meets & tie with some butchers twine so it looks like a sack.
- Place on baking tray with grease proof paper & bake for 20 minutes & 180°C then turn down to 110°C for 2 hour
- Remove & keep in hot dry place.
- Pastry can be eaten as well
Scotch Lamb Fat Carrots
- Take orange, purple & yellow carrots & peel leaving the tops & bottoms on.
- Place in tray & season.
- ½ submerge the carrots with lamb fat roast & 180°C for an 1 ½ hours shaking every 10 minutes
Assembly
- Roast rack Scotch Lamb so that it is still beautifully pink.
- Place on Big wooden block with hot pot, celeriac in pastry, Scotch Lamb fat carrots split length ways, mint jelly & Scotch Lamb jus & serve at table
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