Name: Shepherd's Pie with Braised Lamb Shank
Prep time: 16 min
Cook time: 20 min
Total time: 36 min
Yield: 1 recipe
Ingredients: 2 lamb shanks; 500 g chicken stock; 500 g beef stock; 350 g lamb mince; 15 g rosemary; 3 large shallots; 2 large carrots; 1 stick celery; 1/2 star anise; 150 g button mushrooms; 125 g red wine; 1 tsp cornflour; 150 g frozen peas; 1 kg Maris Pipers potatoes; 200 g butter; 100 g milk; 100 ml white wine vinegar; 50 g caster sugar; small bunch of mint; 1 tsp whole grain mustard

Method

15 steps

Set oven to 85°C.
Dust lamb shanks with plain flour, patting to remove excess.
Sear lamb shanks on all sides in a hot pan with a splash of oil until browned.
Place shanks in a dish with chicken and beef stock, cover with a cartouche and lid, braise in the oven for 9 hours.
Remove from oven, add rosemary, and leave to infuse for 20 minutes.
Strain the braising liquid through a chinois and reduce until it coats the back of a spoon.
Remove meat from bones, dice into small chunks.
Cook potatoes in salted water until tender, then drain.
Warm butter and milk, season with salt, and mash potatoes through a ricer or mash until smooth.
Add whole grain mustard and season to taste.
In a hot pan, add lamb mince and cook on high heat, breaking it up, until caramelized.
Add chopped shallots, carrots, celery, star anise, and mushrooms, cook until vegetables are tender.
Deglaze with red wine, reduce until syrupy.
Add reduced braising liquid to the vegetable mixture, then add diced lamb shank and peas, simmer until thickened.
Assemble the pie: spread the lamb filling in a dish, top with mashed potatoes, and bake at 180°C for 20 minutes until bubbling and golden.