Italian Roast Lamb with Potatoes (Italian Shepherd’s Pie) 1 kg potatoes (cubed) 1 kg lean lamb (cubed) 50 g fresh breadcrumbs (I make gluten free breadcrumbs by blitzing stale GF bread) 50 g Parmesan cheese
Italian Roast Lamb with Potatoes (Italian Shepherd’s Pie)
- 1 kg potatoes (cubed)
- 1 kg lean lamb (cubed)
- 50 g fresh breadcrumbs (I make gluten free breadcrumbs by blitzing stale GF bread)
- 50 g Parmesan cheese (freshly grated)
- 2 cloves garlic (chopped)
- 50 g parsley (chopped)
- 2 sprigs fresh rosemary (chopped)
- 2 sprigs fresh oregano (chopped)
- Freshly ground black pepper and salt (to taste)
- 180 ml extra virgin olive oil
- 10 ripe tomatoes (chopped or 2 tins All Gold chopped or whole peeled Italian tomatoes)
- ±180 ml white wine
- ±180 ml water
-
Pre-heat oven to 200°C
-
Mix breadcrumbs, Parmesan cheese, garlic, parsley, rosemary, oregano and black pepper together in bowl
-
Using 3 tablespoons (45ml) olive oil, cover the bottom of a large oven dish and add layer of potatoes
-
Sprinkle half of the herb mixture on top of the potatoes and add a layer of lamb cubes and tomatoes
-
Follow up with another layer of tomatoes, potatoes and meat, finishing with the herb mixture
-
Drizzle top layer with remaining olive oil and add enough wine and water to cover the first layer of potatoes
-
Season with salt and garnish with rosemary
-
Bake for 60 – 90 minutes until potatoes are tender
Options: Lean lamb can be replaced with lean beef mince. Half of the potatoes can be replaced with butternut cubes.