SERVES 4-6 PREPARATION: 15 MIN COOKING: 2 HRS 30 MIN
30ml (2T) oil
2 onions, finely chopped
1,6kg boneless lamb shoulder 2 carrots, finely chopped
45ml (3T) flour
60ml (¼c) Worcestershire sauce 500ml (2c) boiling water
4-5 potatoes cold salted water
180ml (¾c) warm milk
40g butter, cubed
Preheat the oven to 150°C.
1 Heat the oil in a casserole pot and fry the onions until translucent and slightly golden. Add the lamb and brown in batches on all sides.
2 Add the carrots, flour and Worcestershire sauce and cook while stirring occasionally. Pour the boiling water over, cover the pot and put in the oven. Bake for about 2 hours or until the lamb is tender.
3 Place the potatoes in a saucepan, cover with cold, salted water and bring to the boil over medium-high heat. Cook until tender and done.
4 Drain the potatoes, cool for 5 minutes and mash. Add the warm milk and add the butter. Mash until combined and smooth then season to taste.
5 Use a slotted spoon to remove the lamb from the dish and coarsely shred, using two forks. Return the meat to the dish and season with salt and pepper, if necessary.
6 Spoon the lamb into a large pie dish and top with the mashed potato. Smooth the top slightly. Turn up the heat to 180°C and bake for a few minutes until golden on top.