Sunday 18 March 2018

Shepherd’s Pie made with 10 Hour Slow-Cooked Lamb Shank

Shepherd’s Pie made with 10 Hour Slow-Cooked Lamb Shank
This has to be the best Shepherd’s Pie I have ever tasted; it is definitely worth every minute of the cooking time required.  Comfort food at its best!

Serves 4
Prep time:  20 minutes
Cooking time:  1 hour 15 minutes (plus cooking lamb shanks for 10 hours)

For the lamb shanks:
2 tbsp olive oil
2 large lamb shanks
1 onion, peeled & quartered
2 garlic cloves, peeled & crushed
2 celery sticks, chopped
2 sprigs of rosemary
1 bay leaf
500ml water

For the pie:
2 tbsp olive oil
2 large onions, peeled & chopped
2 large carrots, diced
1 celery stalk, finely sliced
150g mushrooms, sliced
Sea salt & freshly ground pepper
25g butter
2 tbsp plain flour
300ml lamb stock from the shanks
150g frozen peas
150ml red wine
900g floury potatoes, peeled
100g butter, plus extra for cooking
100ml milk


1.  The night before, preheat the oven to 130°C/110°C Fan/Gas mark ½/250°F.

2.  In a large frying pan heat the olive oil and add the shanks.  Brown them quickly all over, turning for a few minutes then remove.

3.  Place the shanks into a casserole pot with the onion, garlic, celery, rosemary, thyme, bay leaf and cover with water.  Put in the oven overnight for 10 hours or until falling off the bone.

4.  The next day, remove the shanks to cool, strain the liquid (you will use this later) and set aside, dispose of the contents of the sieve.  When the shanks are cool remove the soft meat and dice.

5.  In a large frying pan add the olive oil and gently fry the onions, carrots and celery for 7 minutes until softened.  Now add the mushrooms, season well and fry for a further 2-3 minutes.

6.  Add the butter and allow it to melt and sprinkle over the flour and stir through for 1 minute.  Reduce the heat and gradually stir in the stock and peas, continuing to stir.  Once the sauce has started to thicken slowly stir through the red wine and chopped lamb.  Gently simmer for 5 minutes and season well.  Transfer the mixture to an ovenproof baking dish.

7.  Meanwhile, preheat the oven to 180°C/160°C Fan/350°F/Gas mark 4.

8.  Boil the potatoes in salted water until tender.  When cooked drain and mash with a potato ricer or masher.  Add the milk, butter and season well and mix through until there are no lumps.  Top the baking dish with the mashed potato and speckle with some butter.  Bake the pie in the oven for 45-55 minutes, or until it is golden.

9.  Serve on warmed plates, enjoy!

* Cutlery -  Sophie Conran Rivelin for Arthur Price