Shepherds Pie with Slow Cooked Lamb Shoulder and a Sweet Potato Mash

Preparation:

1. Dice the carrots, onion, celery
2. Finely chop the rosemary
3. Slice the spring onion
4. Make up the demi glace as per pack guidelines

Method:

1. Place the sweet potato into an oven at 180oC for 20 mins or until soft.
2. Lightly dust the lamb in a little of the flour.
3. In a pan over a medium heat seal the lamb in a little oil.
4. Remove the lamb from the pan, add in all the vegetables and caramelise slightly - add in the rosemary.
5. Next add in the remaining flour and mix into the vegetables, cook on a gentle heat for about 30secs.
6. Add the tomato sauce and cook for a further minute.
7. Now add the lamb back in along with the mint sauce - mix well.
8. Pour in the demi glace and bring to a gentle boil - remove from the heat
9. Cover the pan with foil or a lid and put into an oven at 150oC and cook for 2 hours or until the lamb is tender
10. Remove the flesh from the sweet potatoes and stir in the spring onions.
11. Place half the potato mash into the bottom of a suitable dish and spoon on the lamb mix.
12. Top with the remaining sweet potato mash and place back into an oven at 180oC to colour.
13. Remove from the oven and serve!