Or shepherd’s pie :)

I followed something quite close to this:

https://glebekitchen.com/grown-shepherds-pie/

but, of course, using lamb. I made the stew by braising a lamb shoulder the day before in some onions & garlic & bayleaf.

I’ve kept the braising liquid, which tastes amazing, using only a bit for the liquid in the pie.

I added some carrots when reheating the lamb.

I basically just followed the above recipe beyond that, except that I used very little milk.

It was amazing. I thought the lamb itself was REALLY flavourful, and I thought the beurre manie really helped give a good sauce for a pie.

If anything, I might do the same thing with a different carb than potato. The potato was fine, but the lamb was the star.

G tested positive for coronavirus while we were eating it, which did kind of put a bit of a downer on the meal.

Isolating for a while I guess!