Lamb Parmentier

Ooooh I’m so busy! Look at my Outlook calender – I can’t possibly meet you until next Wednesday…I’m in demand. People need me!

What am I going on about? Work. People at work who define their importance/brilliance/superiority by the number of meetings they have booked into their ‘diaries’ (in the UK we call them diaries – everywhere else its a calender).

Frankly it gets on my tits (which, BTW, are slowly evaporating as I am on yet another diet). I mean I don’t give a shit how many meetings you have, you still don’t deliver the goods and I need that Powerpoint presentation NOW!).

Anyway I am busy. Lots to do. Deals to make. Presentations to present. And I also need to prepare family-friendly fare that will be eaten at home and not shoved round the plate like the last stale custard cream on the plate at a particularly tedious strategy meeting.

So I decided to try out the French version of Shepherd’s Pie – Lamb Parmentier. It’s so easy – lamb, potatoes, stock. Period.


There doesn’t seem to be a specific recipe for Lamb Parmentier on the wonder-web. In fact there doesn’t some to be a defintive defintion of parmentier potatoes. But that doesn’t matter; for this creation I nicked a recipe from the Sunday Times Magazine:

  • 1 shoulder of lamb
  • salt and pepper
  • 1 tbsp honey
  • 2 carrots
  • 3 onions
  • 1 litre chicken stock
  • 1 kilo potatoes
  • milk and butter

First off put the carrots and onions in a roasting tin:


Place the lamb on top and sprinkle on salt and pepper. Drizzle with honey:


Pour in 500 ml water and cover with foil. Cook in the oven at 150 centigrade for 2 and 1/2 hours:


Remove from the oven; you should be presented with some pretty irresistable looking lamb. Don’t eat it yet:


Take the lamb out of the tin. Ignore the veg (not needed) and pour the juices into a jug. Put the jug in the fridge to cool and then skim off the fat. Meanwhile strip the meat off the bones:

Put the meat in an oven dish. Note – no veg – no carrots, no peas, no bloody onions. Shepherds Pie this is not. Now get the jug of juice and pour into a saucepan. Add the stock and boil down until it gets a bit thick. Not too thick, just a bit.

Pour the sauce over the meat:


Hopefully you will have also put the spuds on to boil, mashed them and added butter/cream/milk, salt and pepper. If not you’d better get on with it. Now carefully layer the potato over the gravy-infused meat:


Pop back in the oven (at about 180 centigrade) for 20 mins to get the potato golden and the filling warmed up. Serve, straight up, maybe with some mustard:


Simple honest food for when the pressures of everyday life start getting to you!

27 thoughts on “Lamb Parmentier

  1. Shepherd’s pie is my husbands favorite one-dish meal. Lamb is pretty expensive state-side, so I usually use beef. Looks wonderful.

  2. Looks so hearty and creamy. The carrot lover in me decries the loss but this looks lovely. Would it be sacrilege to sprinkle the potato with some shredded Gruyerère before baking again?

  3. looks delicious and right up my street for one of these very cold and wet spring days we are having…

  4. Well that just looks fattening, and delicious. I was weaned on Shepherd’s Pie growing up in Nova Scotia. It’s still a go to for me when the cold weather settles in as a great way to use up left over mashed potatoes. I even made a turkey version after Thanksgiving which was great. I’m storing this away for the fall.

  5. That looks terrific although I’m having a hard time imagining the French coming up with any variation of Shepard’s pie. I see though, that you’re pretty emphatic about NO vegetables in there.
    It sounds like it’s easy for you to get lamb over there – we don’t seem to have it much in the grocery stores here for some reason – chicken, beef, pork that’s about it.
    Now I’m going to have to make a note in my diary & schedule this in to make (if I can find some little lamb somewhere) – right after my date with George Clooney…no wait, wrong book, I’ll put it in my calendar.

  6. Wow, that looks so good – simple, straightforward, stick-to-your-ribs food. Did I forget delicious? Now, if only I could pencil some time into my calendar to make this! 😊

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