📖 Instructions

1. Preheat your oven to 375°F (190°C). This is crucial for perfectly cooked lamb and a golden-brown topping.
2. Prepare the lamb: Pat the lamb shoulder dry with paper towels. Season generously with salt, pepper, rosemary, and thyme. Don't be shy with the herbs – the lamb will soak them up beautifully.
3. Sear the lamb: Heat a tablespoon of olive oil in your large roasting pan over medium-high heat. Sear the lamb on all sides until nicely browned. This adds amazing flavor and depth to the meat.
4. Roast the lamb: Add the chopped carrots, celery, and onion to the pan. Roast uncovered for approximately 2-2.5 hours, or until the lamb is fork-tender. Remember to check for doneness – you want it to practically fall apart when you pierce it with a fork!
5. Make the gravy: Once the lamb is cooked, remove it from the pan and let it rest for about 15 minutes. Skim off any excess fat from the pan drippings. Sprinkle 2 tablespoons of flour over the vegetables in the pan and stir well to incorporate the flour into the drippings. Add 2 cups of lamb stock and bring to a simmer, stirring occasionally until the gravy thickens. This takes about 5-7 minutes, so keep an eye on it!
6. Shred the lamb: Once rested, shred the lamb using two forks. It's surprisingly easy, and you get lovely little lamb strands that are perfect for the filling.
7. Combine the filling: Add the shredded lamb to the gravy and stir to combine. Season with salt and pepper to taste. Adjust the seasoning according to your preference; maybe you prefer it saltier, or maybe you want to add more herbs at this point!
8. Prepare the sweet potato topping: While the lamb is roasting, peel and cube the sweet potatoes. Boil until tender; should take about 15-20 minutes depending on the size of your sweet potatoes, which I always buy from the local farm stand – they're the best!
9. Make the mash: Drain the sweet potatoes and mash them thoroughly with butter, milk, and a pinch of salt. This should create a lovely creamy mash. You can use a potato masher or a ricer – whatever you have available.
10. Assemble the pie: Pour the lamb filling into a large baking dish. Top with the creamy sweet potato mash, spreading it evenly. You could even use a piping bag or a ziplock bag with a corner snipped off for a prettier look!
11. Bake: Bake in the preheated oven for 20-25 minutes, or until the topping is beautifully golden-brown and slightly crispy on top. Keep an eye on it so that it doesn't burn – ovens can be a little temperamental sometimes!
12. Rest and serve: Let the pie rest for about 10 minutes before serving. This allows the filling to settle and the flavours to meld together perfectly. Serve with a sprinkle of fresh parsley or chives for a gorgeous garnish and enjoy your lovely Easter meal!