This limited edition dish was created in partnership with Heartier, the leading online marketplace for British native breed & free range cuts.
This week's beautiful lamb shoulder cuts are supplied by D.T Waller & Sons, based in Ledbury in Herefordshire. This classic English butcher is a true family affair. Dad Dave first set up shop in Ledbury almost 40 years ago and has spent decades working with local farmers who lovingly rear their animals. Sons Matt & Nathan are now working alongside him, and these guys pride themselves on sharing only the tastiest meat.
Shepherd’s Pie... an unquestionably ‘proper’ classic of English cuisine, for good or bad! Obtaining the name ‘Shepherd’s Pie’ as a result of being made with lamb – an animal looked after by shepherds, unlike its counterpart – the cottage pie (which, sorry to disappoint, is not looked after by a cottage), we’re certain you’ll agree that this week’s dish is the ultimate melt-in-your mouth British comfort food.
In this limited edition dish, our British-sourced lamb shoulder is slowly simmered and browned over several hours to give it a wonderful, melting tenderness. The rich juices, redolent of the wild rosemary we simmer the meat with, are incredible to behold.
Once so tender that the meat ceases to cling to the bone, we fold this spectacular lamb ragu between sheets of fresh lasagne and besciamella, creating what we call our "lambsagne". Evoking the classically English Shepherd's Pie in honour of San Giorgio this week, we go a step further, crowning our "lambsagne" with a crispy, golden potato crumb... and it's just delicious. To finish, a scattering of beautiful vintage cheddar cheese could scarcely go wrong.
Photo by: @foodbloggerlondon
Find recipe card here
Lasagne: Fresh Pasta (Wheat Flour, Egg, Durum Wheat Flour, Salt), Besciamella Sauce (Milk), Wheat Flour, Butter (Milk), Salt, Pepper
Lamb Ragu: Lamb Shoulder (52%), Tomatoes, Red Wine (Sulphites), Onion, Carrot, Celery, Rosemary, Garlic, Mint, Thyme, Bay Leaf, Salt, Black Pepper, Olive Oil, Cheddar Cheese (Milk)
Potato Crumb: Potato, Olive Oil, Salt, Black Pepper
- Put a baking sheet in the oven and preheat to 200°C.
- Once the oven is up to temperature, remove the lid from the foil tray, place it on the hot baking sheet in the oven and cook for 15 minutes, or until heated through and piping hot.
- Leave to stand for 2-3 minutes, then use a fish slice to remove the lasagne from the foil tray. Sprinkle with the potato crumb. Buon appetito.