Slow cooked shepherds pie

I do make shepherds pie with mince and mash but this is my favourite way to make it as it's extra special.  The tender lamb is cooked very slowly and the potatoes au gratin have poached in the gravy and are soft and flavourful.

Ingredients:

1 shoulder of lamb
2 litres of water plus a chicken stock cube (or 2 litres of chicken stock)
Handful of mixed garden herbs including rosemary and mint
1 clove of garlic, smashed
S&P
1kg floury potatoes, peeled and left whole, larger ones halved so they're mostly the same size
Two good handfuls of grated cheddar
Gravy browning or made up gravy (I used Bisto)

Method:

I used a slow cooker but this could be done on the stove for about one and a half hours instead.  Place the lamb in the slow cooker with enough water/stock to cover plus the herbs, garlic and S&P and cook on high for 3-4 hours or until tender and falling off the bone.  In the meantime place your peeled potatoes in enough water to cover them (I used the remaining chicken stock for more flavour) and bring to the boil.  Simmer the potatoes for around 10-15 minutes depending on size until a sharp knife can pierce them without resistance.

Shred the lamb into a casserole dish or roasting tin, make up your gravy using the stock, I reduced mine separately and added Bisto.  When the potatoes are cool enough to handle slice them in the round at around 1cm thick and arrange over the lamb and gravy, two layers of potatoes are ideal.  Top the potatoes with grated cheese and put into the oven at 190C for around 20 minutes or until the top is golden and bubbling.  Serve with your favourite vegetables.