Slow cooked Spanish style shepherds pie
Ingredients
- 1.5kg boneless lamb shoulder, trimmed and diced
- 3 tbsp olive oil
- 100g cooking chorizo, skinned and chopped
- 2 medium onions, chopped
- 4 garlic cloves, crushed
- 200g carrots, diced
- 1 small leek, cleaned and thinly sliced
- 2 celery sticks, diced
- 1 tbsp smoked paprika
- 1 tbsp tomato purée
- 15g plain flour
- 600ml lamb or chicken stock
- 4 sprigs of thyme, leaves picked
- 4 fresh bay leaves
- 1.2 kg floury potatoes, such as King Edwards, peeled
- 50g butter
- 2 garlic cloves, crushed
- 3 tbsp chopped flat-leaf parsley
- 100g Manchego cheese, grated
Instructions
Slow-cooked Spanish-style shepherd’s pie serves 8 original recipe by sainsburysmagazine.co.uk.
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