Real deal lamb shepherd's pie

Langkah-langkah

1. Heat the oven to 325°F.

2. Generously rub the lamb chop with a bit of oil and season generously, on all sides. Place into a snug-fitting high sided oven safe dish and add a bit of water to the bottom. Roast for 2 hours, or until the meat is tender and falling off the bone.

3. Remove the lamb from the oven and let cool slightly. Take the lamb off the bone and roughly chop, being sure to save the bones, fat, and accumulated juices from roasting. Adjust the oven heat to 400°F.

4. There should be about 2 tablespoons of fat in the roasting tray. Place into a high sided pan and heat over medium. Add the onion, carrot, celery, and rosemary. Cook, stirring, until lightly caramelized, about 10 minutes.

5. Sprinkle on the flour and stir well. Add the lamb, bones, and tray juices to the pan, as well as 1.5 cups of water. Bring to a boil and turn the heat down to a gentle simmer, reducing until you get a loose, lamb stew. Season with salt and pepper.

6. While the lamb is cooking down, prepare your potatoes. Bring a large pot of water to a boil and season with salt. Add the potatoes and cook until very tender, 15-20 minutes. Drain, then mash, then mix in the butter, milk, sour cream, and cheddar. Taste, adjust with extra milk and butter if needed, and season.

7. In a pie dish, spread a thin layer of potato on the bottom and sides. Spoon in the lamb filling and then cover with the remaining mashed potatoes. Top with dabs of butter, if desired.

8. Bake for 1 hour, until the top is crisp and golden. Enjoy!