- 2 pounds boneless lamb shoulder, cut into 1-inch chunks
- Salt and pepper, to taste
- 2 tbsp olive oil
- 5 tbsp unsalted butter
- 1 large yellow onion, chopped
- 3 carrots, chopped
- 3 celery ribs, chopped
- 2 small cloves garlic, minced
- 1/3 cup all-purpose flour
- 3-1/3 cups beef broth
- 2/3 cup dry white wine
- 2 tsp fresh rosemary, minced
- 1 cup peas, fresh or frozen, thawed
- 3 cups leftover mashed potatoes, warmed
- Preheat the oven to 325 degrees Fahrenheit. Season the lamb with salt and pepper. In a 3-quart Dutch oven, heat the oil over medium-high heat on the stovetop. Working in a few batches, sear the lamb, turning chunks until browned on all sides, about 5 minutes. Transfer to a plate.
- In the same pot, melt 4 tablespoons of the butter over medium heat. Add the onion, carrots, celery and garlic. Cover and cook, stirring, until the carrots are just tender, about 5 minutes. Uncover, sprinkle with the flour, and stir well. Gradually stir in the broth and wine. Add the rosemary. Bring to a boil over medium heat, stirring to scrape up any browned bits from the bottom of the pot. Return the lamb to the pot, cover and place in the oven. Cook for 1-1/2 hours, until the lamb is tender.
- Remove from the oven and season with salt and pepper. Stir in the peas. Spread the mashed potatoes evenly on top of the lamb mixture. Cut the remaining 1 tablespoon of butter into bits and dot the potatoes. Bake at 325 degrees uncovered, until the potatoes are lightly browned, about 20 minutes. Remove from the oven and let stand for 5 minutes before serving.
Want more one-pot meals? Find more recipes in Easy Meals: One-Pot Recipes for Every Season.
This recipe has been reprinted with the permission of One Pot of the Day, by Kate McMillan, published by Weldon Owen, 2012.
This stick-to-your-ribs one-pot meal is traditionally a lamb dish, but you can substitute any cubed or ground meat for the lamb shoulder when you make this recipe for shepherd’s pie.