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In need of some comfort? If so, this is the recipe for you!

Shepherd's Pie is both a classic comfort dish and can be Kosher for Passover all year long! And because we all deserve some extra comfort, Ilana shares an upgraded version with pulled roasted lamb. YUM! 😍

Recipe is after the break, finished dish toward the end of the video, enjoy!
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Shepherd’s Pie

2 tablespoons olive oil
4 medium onions, peeled and diced
4 medium carrots, peeled and diced
4 celery sticks, diced
(1 ½ cups) passata (tomato sauce) plus extra
1 kilo shredded slow-cooked lamb (see recipe below)
Alternatively:
½ kilo (1 lb) ground beef and ½ kilo (1 lb) ground lamb
Salt and pepper
1 recipe garlic mashed potatoes

Slow-cooked Shoulder of Lamb:
1 1.5-2 kilo shoulder of lamb, bone-in
3 cloves garlic, thinly sliced
1 whole bulb garlic, cut in half horizontally
1 onion, unpeeled and cut into quarters
4 sprigs fresh rosemary
2 tablespoons olive oil
Salt and pepper
1 cup water

Garlic Mashed Potatoes:
2 kilo (4.4 lb) potatoes, peeled and cut in quarters
240ml (1 cup) olive oil
6 cloves garlic, minced (do not use frozen)
Juice of ½ a lemon
Salt and Pepper to taste

For the Pie:
Preheat the oven to 180℃ (350℉). Prepare one large or two smallish oven-safe baking dishes and set aside.

In a large saute pan, heat the olive oil until shimmering, add the onions, carrots and celery and cook, stirring frequently until all the vegetables are soft and the onions are starting to brown. Season the vegetables well with salt and pepper.

Add the shredded lamb to the cooked vegetables in the pan and mix until well combined.

*If using ground beef and lamb, add them to the vegetables and cook stirring frequently until all the meat is brown and no trace of pink remains.

Season once more. Add the passata (tomato sauce) to the pan and mix well, if the mixture looks too dry feel free to add some more passata until you have loose but not wet mixture.

Place the lamb ragu mixture into the bottom of the baking dish or divide between two if using, top with an even layer of garlic mashed potatoes.

Bake in the lower middle part of the oven for 40-45 minutes until the potato topping looks set and the mixture is bubbling.

Serve straight away or cool completely before refrigerating or freezing.
The shepherd’s pie, once cooled and well covered, can be frozen for up to a month.

For Slow cooked Shoulder of Lamb:
Preheat over to 200C (400F).

Place the shoulder of lamb in the roasting tin, using a sharp small knife poke around 12 deep holes in the lamb and then push a garlic slice into each hole.

Place the rosemary, garlic bulb and quartered onion around the lamb, season the lamb well with salt and pepper and drizzle with the olive oil.

Pour the water into the roasting tin, cover the roasting tin really well with two layers of aluminum foil.

Place the lamb in the oven, lower the temperature to 160C (325F). Cook for 3 hours.

Remove the foil from the roasting tin, cook for a further 30 minutes until the top is golden brown.

For Garlic Mashed Potatoes:
Place potatoes in a large saucepan with water to cover by 1 inch. Bring to boil over high heat; reduce heat to medium and cook 40 to 45 minutes, until potatoes are soft.

Meanwhile, in a small saucepan place the olive oil and minced garlic and cook over low heat, stirring constantly, until garlic foams and is soft, fragrant, and golden about 3 minutes, keep an eye on the garlic as it will keep on cooking even once off the heat and you don’t want it to go too far.

Drain cooked potatoes and mash using a ricer or a potato masher.

Add salt, pepper, lemon juice, and the cooked garlic and olive oil to the mashed potatoes check for seasoning, serve or use for shepherds pie.