Prep 20 m
Cook 11h


    3 medium carrots, chopped coarsely

    3 stalks celery, trimmed, chopped coarsely

    1 large onion, chopped coarsely

    2 cloved garlic, crushed

    4 sprigs fresh thyme

    2 sprigs fresh rosemary

    3/4 cup tomato paste

    2 tbsp Worcestershire sauce

    2 ½ cups beef stock

    1.5kg lamb shoulder

    ½ cup frozen peas

    150gm baby spinach leaves

    1 tbsp cornflour (corn starch)

    1 tbsp water

    800gm potatoes, chopped coarsely

    40gm butter

    ½ cup hot milk

    ½ cup coarsely grated cheddar

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Ingredient Substitution Guide


1. Combine carrot, celery, onion, garlic, herbs, paste, sauce and stock in a 5-litre slow cooker. Add lamb, turn to coat in mixture. Cook, covered, on high for about 2 hours. Reduce to low, cook for about 8 hours.

2. Remove lamb from cooker; shred meat coarsely, discard fat and bones. Discard herbs from cooker. Return lamb to cooker with peas and spinach.

3. Blend cornflour and the water in a small cup, stir into cooker; cook, uncovered, on high, for 20 minutes or until thickened. Season to taste.

4. Meanwhile, boil, steam or microwave potato until tender; drain. Mash potato with butter and milk until smooth; season to taste.

5. Preheat grill.

6. Transfer lamb to a 2.5 litre ovenproof dish. Spoon potato over lamb mixture; sprinkle with cheddar. Grill for 5 minutes or until top is browned lightly.

7. Serve with green leafy salad or coleslaw.