Shepherd’s Pie is a true winter classic… A great way to create a budget friendly, veggie filled meal in the Thermomix that is both delicious and comforting. I opted to use low carb potatoes in mine, but you could easily substitute them with sweet potato or alternatively this popular mashed cauliflower recipe. To make this a complete meal
Preview
See Also: Lamb RecipesShow details
Preheat the oven to 180°C/gas 4. Add 1 tsp of the oil to a pan over a low-medium heat, add the onions and gently brown for 3-4 minutes, turning regularly. Set aside. Step 2. Coat the lamb in flour and add the remaining oil to the pan. Cook for 2-3 mins on each side. Step 3. Return the onions to the pan, add the garlic, rosemary and oregano. Stir in the stock and bring to a gentle …
See Also: Lamb Recipes, Steak RecipesShow details
Sear the lamb for a couple of minutes in a very hot pan until it’s brown all over. Transfer to an oven dish and brush with marinade if using. Roast in a preheated oven according to the recipe and weight of the lamb rump. Based on 100g lamb rump, lean and fast-roasted.
Pre-heat the oven to 180°C. Remove from pot and take lamb out of bags. In a frying pan, sear the lamb, fat side down. Place in oven for a further 4 minutes. Remove and rest in a warm place, ready to serve. Cut the potatoes into 1 cm thick pieces cross ways. Warm the butter and half the olive oil in a small saucepan over medium heat.
Preheat the oven to 180°C/gas 4. Add 1 tsp of the oil to a pan over a low-medium heat, add the onions and gently brown for 3-4 minutes, turning regularly. Set aside. Coat the lamb in flour and add the remaining oil to the pan. Cook for 2-3 mins on each side.
Remove the lamb rump from the fridge 30 minutes before cooking to bring to room temperature, which results in even cooking. Pat dry, rub with a little oil, and season with salt and pepper.