Slow-cooked Spanish-style shepherd’s pie recipe | Sainsbury`s Magazine

Ingredients

• 1.5kg boneless lamb shoulder, trimmed and diced
• 3 tbsp olive oil
• 100g cooking chorizo, skinned and chopped
• 2 medium onions, chopped
• 4 garlic cloves, crushed
• 200g carrots, diced
• 1 small leek, cleaned and thinly sliced
• 2 celery sticks, diced
• 1 tbsp smoked paprika
• 1 tbsp tomato purée
• 15g plain flour
• 600ml lamb or chicken stock
• 4 sprigs of thyme, leaves picked
• 4 fresh bay leaves
• 1.2 kg floury potatoes, such as King Edwards, peeled
• 50g butter
• 2 garlic cloves, crushed
• 3 tbsp chopped flat-leaf parsley
• 100g Manchego cheese, grated