Category: Comfort Food, Dinner Party, Pie Time, Winter Warmers
Cuisine: British
Cooking Method: Oven Baked
Yields:
4 Servings
Difficulty: Medium
Prep Time: 20 Mins
Cook Time:
11 Hr 15 Mins
Total Time:
11 Hr 35 Mins
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! I have also made this recipe recently using a pressure cooker. I cooked the lamb shanks in 2 hours and reduced the water to 300ml. Perfect for saving energy costs.
Ingredients
Adjust Servings
-
For the lamb shanks
- For the pie
Instructions
- The night before, preheat the oven to 130°C/110°C Fan/Gas mark ½/250°F.
- 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.
- 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.
- 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.
- 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.
- 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.
- Meanwhile, preheat the oven to 180°C/160°C Fan/350°F/Gas mark 4.
- 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.
- Serve on warmed plates, enjoy!
Notes
Cutlery - Sophie Conran Rivelin for Arthur Price