Steve's shepherd's pie

  1. Yield Serves 4

Warming traditional shepherd's pie


  • 4 lamb shanks
  • salt and pepper
  • vegetable oil, for frying
  • 2 large onions
  • 2 large carrots, peeled, topped and tailed
  • 2 celery sticks
  • 4 cloves garlic, chopped
  • 1 bay leaf
  • 2 thyme sprigs
  • chicken stock, to cover
  • small bunch of flat-leaf parsley, finely chopped
  • 3 large red potatoes, peeled
  • 150 ml (5 1/2fl oz) double cream
  • 100g (3 3/4 oz) unsalted butter
  1. Steve's shepherd's pie

    Preheat the oven to 180˚C.

    Season the lamb shanks well. Heat a little vegetable oil in a hot frying pan, then brown the lamb all over.

    Put the shanks in a large casserole with the whole vegetables, garlic, bay leaf and thyme, and cover with chicken stock.

    Place greaseproof paper or tin foil on top of the meat and vegetables and put in the oven for 2½-3 hours, until the meat is falling off the bone.

    Remove the meat and vegetables from the stock and pick out the sprigs of thyme. Bring the stock to the boil and reduce by about two-thirds.

    Pick the meat off the bones and flake it into small pieces.

    Also cut the vegetables into small pieces and put both meat and vegetables in a bowl with the reduced stock and chopped parsley. Add some salt and pepper if needed, then transfer to a shallow ovenproof dish.

    Cook the potatoes until tender, drain and let them rest for 3-4 minutes. In a saucepan, slowly bring the cream and butter to the boil. Remove from the heat.

    Mash the potatoes, adding the hot cream and butter mixture, and season.

    Pipe or spread the mash on top of the meat, (add some grated cheese on the top if you like cheesy mash), then cook in the preheated oven for 25 minutes, until the mash is golden brown. 

    Serve with some lovely veg, or if you're a bit of a heathen with baked beans!

    Sent to us by Steve Griffiths.

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