Mini Shepherd’s Pies

Ingredients

For the lamb:

• 2 pounds Leg of Lamb, bone-in (or shoulder)
• Salt and pepper
• 2 Tablespoons olive oil
• ½ garlic head, minced
• 1 onion, quartered
• 2 rosemary sprigs
• 3 cups beef stock

Caramelized Onions:

• 1 red onion, sliced
• 2 Tablespoons Truly Grass Fed Salted Butter

For the mashed potatoes:

• 4 cups potatoes, diced
• 4 Tablespoons Truly Grass Fed Salted Butter
• 3 Tablespoons milk
• 1 cup Truly Grass Fed Aged Cheddar Cheese

Directions

1. Preheat the oven to 300ºF.
2. Place garlic, onion, and rosemary in a metal roasting pan, and top with the lamb leg. Drizzle with olive oil and sprinkle with salt and pepper.
3. Roast for around 3 hours.
4. Remove from the oven and remove foil. Check to ensure the meat is tender (reserve pan juices).
5. Pull the meat using two forks.
6. Heat a pan to low and cook the onions in the butter for 25 minutes, or until soft and caramelized.
7. Boil the potato in salted water for 10-15 mins until tender. Drain, then mash with butter and  milk.
8. Meanwhile, heat the oven to 350ºF.
9. To assemble, put the lamb, onions, and the pan juices into small oven-proof ramekins and top with the mashed potatoes and cheddar cheese.
10. Bake for 20-25 minutes until the top is golden.