This dish combines low and slow barbeque with hearty comfort food. All the best parts of a classic Shepherd’s pie are mixed with the smoky rich flavour of a pulled lamb shoulder.
Related: Smoked Bone Marrow Poutine
This recipe requires a smoker.
Preheat smoker to 275°F.
Drizzle lamb shoulder with canola oil and season with meat rub. Place in the smoker for 1 hour.
After the lamb has been in the smoker for about 30-40 minutes, prepare mirepoix by finely chopping carrot, celery and onion. Place a Dutch oven or heavy bottomed pot on plancha (griddle) and heat some canola oil. Add in carrot, celery and onion and mix, season with salt. Allow to soften and cook, 2-3 minutes. Add in 1 tablespoon herbed butter and mix. Continue to cook another 2-3 minutes and then add in tomato paste, stir to combine and let cook another 1-2 minutes. Slowly pour in wine to deglaze the pan, stirring and scraping up any crispy bits from the bottom of the pot. Remove lamb shoulder from the smoker at the 1 hour mark and add it into pot, pour in beef broth and allow to simmer, about 3 hours, or until the meat falls apart easily. Make sure to check on lamb every hour and flip it over in the pot.
While the lamb shoulder cooks, make the mashed potatoes: Bring a pot of water to a boil. Peel and cut potatoes into quarters and add into the boiling water. Cook until softened. Remove the potatoes from the water with a slotted spoon and transfer to a bowl and season with salt and pepper. Add in 1 tablespoon butter and sage. Add in egg yolk and mash the potatoes to incorporate, then add in the sour cream and mash to incorporate again. Set aside.
Once lamb is done cooking, break apart in the pot. Add in peas and mix. Allow to simmer another 10-15 minutes to reduce and for the peas to cook.
To build the shepherd’s pie, add a layer of lamb and peas to a heat-proof container. Add a layer of shredded cheese and then a layer of mashed potatoes. Score the top of the potatoes with a fork, season with salt, and place in the smoker. If you don’t have a smoker, you can do this step on a bbq over medium to medium-low heat with the cover closed. Cook 10-15 minutes or until the top is golden brown. Remove from the smoker or bbq, let the shepherd’s pie cool slightly and then dig in!