Slow-roasted lamb and mushroom shepherd's pie

This slow-roasted lamb pie is succulent and tender. I used miso instead of stock for a twist, and I just couldn't leave out the mushrooms and thyme - they're so delicious. Potato topping is a classic for shepherd's pie and a hint of spring onions adds a crunch. I think you'll find everyone in the family will devour it.

Filling

2	Onions, roughly chopped
1 kg	Boned lamb shoulder (Main)
¼ cup	Miso paste
3 cups	Water
20 g	Butter
100 g	Mushrooms, sliced
½ tsp	Thyme
2 Tbsp	Flour
2 Tbsp	Oyster sauce

Topping

200 g	Agria potatoes, peeled and chopped (Main)
20 g	Butter
¼ cup	Milk
1	Spring onion, chopped
¼ cup	Tasty cheese, grated

Directions

1. Preheat the oven to 150C.
2. Place the lamb, onions, miso and water in a casserole dish. Cover and place in the oven for 4 hours, or until the meat pulls apart very easily.
3. Strain off the liquid and allow to cool. Remove the fat from the top.
4. Shred the meat (separating out the fat to throw away) and set aside.
5. Heat the butter in a saucepan, then add the mushrooms and thyme. Cook for 3 or 4 minutes until softened. Add the flour and cook for 2 to 3 minutes. Slowly add the liquid and the onions from the meat to make a thick sauce. Add the shredded lamb and oyster sauce, and season with salt and pepper.
6. Evenly spread the mixture into four little pie dishes.
7. Place the potatoes in a pot of salted water and boil until soft. This should take about 15 minutes.
8. Drain and mash, then add the butter, milk and spring onion.
9. Top each pie with potato and sprinkle on some cheese. Return to the oven until crisp and brown. Makes 4 small or 1 large