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  • People

    Serves : 8

  • Prep Time

    30 min.

  • Cooking Time

    4:30 h

  • Method

    Indirect

Ingredients
Instructions

the Ingredients

Lamb  Pulled  Sheperds  Pie 346X318
  • 3 kg lamb shoulder
  • 1.5 kg new potatoes
  • 100g mushrooms
  • 4 carrots peeled
  • 2 onions
  • 50g butter
  • 500ml chicken stock
  • 440ml Guinness or Stout
  • 150g peas
  • Salt and pepper

Instructions

Real comfort food and great recipe to share with family and friends.

In the kitchen:
  • Trim the lamb of the excess fat, chop your carrots, mushrooms and onions into small even sizes.
  • Boil the potatoes, add butter and crush with the back of a fork. 
At the barbecue:
  • Preheat your barbecue for direct heat, approx. 200°C.
  • Preheat the Dutch Oven for around 10 minutes, then add a little vegetable oil and brown the lamb for around 5 minutes either side, adding some salt and pepper to season.
  • Remove the lamb and add the vegetables and sauté off with 50g of butter for 10 minutes until soft, seasoning more along the way.
  • Return the lamb to the pot with the vegetables and add Guinness or Stout to deglaze your pan. After about a minute or so, add your chicken stock to the lamb.
  • Change your barbecue to indirect heat, at around 180°C.
  • Place the lid on the Dutch oven and cook your shoulder of lamb for 3 hours, until the shoulder is tender and pulling apart with ease. Take the lamb out, place into a large bowl and shred it.
  • Add the shredded meat back into the Dutch oven, including all the juices.
  • Add the peas and lay your potatoes evenly over the meat. Cook with the lid off for a further 30 minutes on indirect heat, or until the potatoes are golden brown on top.
  • Allow to cool slightly before serving.

    In the kitchen:

  • Trim the lamb of the excess fat, chop your carrots, mushrooms and onions into small even sizes.
  • Boil the potatoes, add butter and crush with the back of a fork.
  • At the barbecue:

  • Preheat your barbecue for direct heat, approx. 200°C.
  • Preheat the Dutch Oven for around 10 minutes, then add a little vegetable oil and brown the lamb for around 5 minutes either side, adding some salt and pepper to season.
  • Remove the lamb and add the vegetables and sauté off with 50g of butter for 10 minutes until soft, seasoning more along the way.
  • Return the lamb to the pot with the vegetables and add Guinness or Stout to deglaze your pan. After about a minute or so, add your chicken stock to the lamb.
  • Change your barbecue to indirect heat, at around 180°C.
  • Place the lid on the Dutch oven and cook your shoulder of lamb for 3 hours, until the shoulder is tender and pulling apart with ease. Take the lamb out, place into a large bowl and shred it.
  • Add the shredded meat back into the Dutch oven, including all the juices.
  • Add the peas and lay your potatoes evenly over the meat. Cook with the lid off for a further 30 minutes on indirect heat, or until the potatoes are golden brown on top.
  • Allow to cool slightly before serving.

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