Jamie Olivers shepherds pie

Looks good Steve. That's the good thing about slow smoking a lamb shoulder,  There is no waste

I'm hearing you Mike, I was standing there picking crusty bits off as I was chopping it up for the pie. I can put the recipe up if you like?
Certainly is Gus, mash potato goodness all around, mmmmm nummy.

I do have a ricer, but I didn't even think to use it, doh. I can't claim the potato crust idea, but it is fantastic and the kids love it.
Here's the recipe. I don't think I'm infringing a copyright as I found it from an online search.

Shepherd's Pie

Recipe by: Jamie Oliver
Prep Time: 6 hours 30 minutes
Serves: Serves 8-10

Ingredients
Roast Lamb:
1 small shoulder of lamb, bone in (2kg)
olive oil
Filling:
4 red onions
4 carrots
4 sticks of celery
1 medium swede
a few sprigs of fresh rosemary
1 tbsp plain flour
Topping, sides and bottom:
2.5kg Maris Piper potatoes
2 good knobs of unsalted butter
100g Cheddar cheese
2 sprigs of fresh rosemary
60g fresh breadcrumbs


Method
1. Preheat the oven to 170ºC/325ºF/gas 3. In a snug-fitting high-sided roasting tray, rub the lamb all over with a little oil and a good pinch of sea salt and pepper. Add a splash of water to the tray, then roast for 4 hours, or until the meat is tender and will fall away from the bone. Remove from the oven and leave to cool in the tray, then lift the lamb out onto a board, take all the meat and crispy skin off the bone and roughly chop it, reserving the bones. Skim away any fat from the tray and pop it into a clean jam jar. Add a splash of boiling water to the tray and stir around to pick up all the lovely sticky bits from the bottom. Keep it all to one side.
2. For the filling, peel and roughly dice the onions, carrots, celery and swede, then put them into your biggest pan on a medium-high heat with 2 tablespoons of reserved lamb fat. Strip in the rosemary leaves, then fry the veg for 20 minutes, or until lightly caramelized, stirring regularly. Stir in the flour, lamb, bones and tray juices, then pour in 1.5 litres of water. Bring to the boil, then put the lid on and reduce to a gentle simmer for 40 minutes, or until you’ve got a loose, stew-like consistency, stirring occasionally. To guarantee intense gravy and a tender but dense filling, remove and discard the bones, then place a large coarse sieve over a pan and, in batches, spoon the lamb stew into the sieve. Let the gravy drip through, and after a couple of minutes, when you get a dense pile of meat and veg in the sieve, transfer that to a bowl, leaving the gravy in the pan. Separately freeze half the cool meat and gravy for another day.
3. For the topping, sides and bottom, peel and roughly chop the potatoes and cook in boiling salted water for 12 to 15 minutes, or until tender. Drain and leave to steam dry, then add the butter, grate in half the cheese, season to perfection with salt and pepper, mash well and cool completely. Preheat the oven to 200ºC/400ºF/gas 6. Use a little reserved lamb fat to grease the inside of a large pie dish (25cm x 30cm), then pick and tear over the rosemary leaves and sprinkle with half the breadcrumbs – they’ll stick to the fat and add an incredible crunch. A handful at a time, press the cooled mash into the dish, covering the bottom and sides with a 1cm-thick layer. Spoon in the filling and a couple of spoonfuls of gravy, smooth out, then top with the remaining mash, pat it flat, scuff it up with a fork and pinch it at the edges. Grate over the rest of the cheese, scatter with the remaining breadcrumbs and drizzle lightly with oil. Importantly, bake on the bottom of the oven for 1 hour 10 minutes, or until crisp and golden. Warm your gravy through reducing if desired), then serve the pie with loads of seasonal greens or peas and lots of condiments.
Notes: Taken from Jamie’s Comfort Food, published by Michael Joseph. Recipe © Jamie Oliver. Photography © Jamie Oliver ltd 2014, by David Loftus.

Edit. 

Just to be sure we're not treading on toes here's the link www.jamieoliver.com/recipes/lamb-recipes/shepherd-s-pie/#DG7pELm3mPWB3Hc4.97

Somewhat, The ingredients list itself cannot be copyright. Word verbatim somewhat can.
Have a read through this,
www.copyright.org.au/admin/cms-acc1/_images/1596565075238ef3564126.pdf

It even mentions J Oliver as an example

What I do is write in my own words basicly the same method but in a different way. 90% of the time Id have changed something anyway.

We might need a staff meeting to form a sticky about how to remove all doubt regarding copyright.
Particulary with trendy and current TV personalitys / advertiser juggernauts.

I will get onto this ASAP

Will leave this for now as it clearly credits the writer until Im advised otherwise.

Yeh, I just edited as you posted Gus, Until I know for sure, Maybe a link to a verbatim recipe is the best for now.

G'day
That's a great reciepe. Would be great to be able to invent a new anything ( even a joke ... Who thinks them up!) Me, I just hope I'm smart enough to recognize a good idea ( or joke ) when I come across it.
You've done the right thing in recognizing Jamie Oliver and his reciepe
Regards dave