Shepherd's Pie has to be in the top ten list of comfort foods; here's my version with a clever twist on this classic. Slow-cooked lamb shoulder, which falls off the bone to make a rich and delicious filling for this much-loved meal.
Ingredients
- 2 tbsp oil
- 4 lamb shanks
- 4 small onions, finely chopped
- 2 large carrots, chopped into 1cm pieces
- 2 tbsp tomato puree
- 500 ml boiling water
- 2 lamb stock cubes
- 4 tbsp plain flour
- 3 tbsp cold water
- 750 g potatoes
- 150 ml milk approx.
- 75 g salted butter
- salt and pepper
Instructions
- Preheat the oven to 180C gas 4. Heat the oil and add the seasoned lamb shanks and brown really well.
- Add the onions and carrots and brown again. Add the tomato puree, water and stock cubes and season well with salt and pepper.
- Cook slowly in the oven for 2 hours, turning the meat over every 30 minutes. Although you may need to cook it for a little longer or shorter, keep an eye on it until the meat falls off the bone when gently pressed.
- Once cooked, carefully spoon all the contents into a colander over a bowl.
- Place the stock back into the pan and simmer until you have a nice flavoured stock. Mix the cold water and flour together to form a runny paste, then whisk into the simmering stock to thicken nicely. Remove from the heat.
- Pull all the meat from the bones, break it into small pieces, and pop it into a separate bowl along with the carrots and onions.
- Add enough thickened stock to coat the meat and vegetables well, then re-season. Pour into a deep dish and chill well.
- Preheat the oven to 200C, gas 6. Cook the potatoes in plenty of salted water, then drain and mash well. Add enough milk to form a soft consistency, then add the butter, mix and season well.
- Top the lamb mixture with the mash, then cook in the oven for 25 minutes or until piping hot in the centre and nicely browned.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Braised Lamb Shank Shepherd's Pie
Amount per Serving
Calories
677
% Daily Value*
Fat
30
g
46
%
Saturated Fat
13
g
81
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
11
g
Cholesterol
172
mg
57
%
Sodium
807
mg
35
%
Potassium
1599
mg
46
%
Carbohydrates
55
g
18
%
Fiber
7
g
29
%
Sugar
10
g
11
%
Protein
47
g
94
%
Vitamin A
5674
IU
113
%
Vitamin C
48
mg
58
%
Calcium
134
mg
13
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
