Shepherd’s Pie made with 10 Hour Slow-Cooked Lamb Shank
This Shepherd’s Pie is taken to a whole new level with melt-in-the-mouth lamb shank that’s slow-cooked for 10 hours until it simply falls off the bone. The tender lamb is folded into a rich gravy with onions, carrots, celery, mushrooms, peas and a splash of red wine, creating a deep, comforting flavour that’s worth every minute of cooking time. Topped with buttery, fluffy mashed potato and baked until golden, this luxurious twist on a classic is the ultimate cold-weather comfort dish — hearty, homely and guaranteed to impress.

Servings: 4 yield(s)
Prep Time: 20 mins
Cook Time: 675 mins
Total Time: 695 mins
Ingredients
    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
  • 2 sprigs of rosemary
  • 1 bay leaf
  • 500 ml water
    • For the pie
  • 2 tbsp olive oil
  • 2 large onions (peeled & chopped)
  • 2 large carrots (diced)
  • 1 celery stalk (finely sliced)
  • 150 g mushrooms (sliced)
  • Sea salt & freshly ground pepper
  • 25 g butter
  • 2 tbsp plain flour
  • 300 ml lamb stock from the shanks
  • 150 g frozen peas
  • 150 ml red wine
  • 900 g floury potatoes (peeled)
  • 100 g butter (plus extra for cooking)
  • 100 ml milk
Instructions
  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!
Recipe Notes

Cutlery -  Sophie Conran Rivelin for Arthur Price