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Lamb shank shepherd's pie
Lamb shank shepherd's pie
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Prep Time:
30 minutes
Cook Time:
160 minutes
Total Time:
190 minutes
Elevate shepherd's pie with flaky pastry crust, tender lamb shanks, and a decadent red wine sauce.
Ingredients:
  • 4.60 gm olive oil
  • 4 Lamb Shanks
  • 1 brown onion, finely chopped
  • 2 carrots, peeled, finely chopped
  • 2 celery sticks, finely chopped
  • 125ml red wine
  • 250ml beef stock
  • 4 thyme sprigs
  • 2 rosemary sprigs
  • 4 large brushed potatoes, peeled, coarsely chopped
  • 100g butter
  • 35g plain flour
  • 48.80 gm Worcestershire sauce
  • 22.20 gm tomato paste
  • 120g pea
  • Thyme sprigs, to decorate
  • Mixed salad leaves, to serve
  • 335g plain flour
  • 185g chilled butter, chopped
  • 3 Free Range Egg yolks
  • 20.00 gm chilled water
Instructions:
  • In a large casserole pan set over high heat, heat oil until shimmering. Sear lamb on all sides for about 5 minutes or until nicely browned. Remove and place on a plate.
  • Sauté onion, carrot, celery, and garlic in the pan until onion softens. Reintroduce lamb, pour in wine, and simmer until reduced by half. Add stock (increase by 1/4 cup/60ml if omitting wine), thyme, and rosemary. Bring to a boil, then simmer covered on low heat for 2 hours until lamb is tender. Remove from heat.
  • In a food processor, combine flour and butter until mixture looks like fine breadcrumbs. Add egg yolks and water, process until dough forms. Shape into a disc on a floured surface, cover with plastic wrap, and chill in the fridge for 30 minutes.
  • Preheat the oven to 200C. Roll out the pastry on a lightly floured surface into a 5mm-thick disc, then gently press it into a 20cm round springform pan. Chill in the fridge for 15 minutes to relax the dough.
  • Place baking paper into the pastry case and fill it with pastry weights or rice. Bake for 10 minutes until partially set. Remove the paper and weights, then continue baking for another 10 minutes or until the pastry turns light golden brown.
  • Once the pastry is in the oven, boil the potato in a large saucepan for 15 minutes until tender. Drain and return to the pan, then add half of the butter. Mash until smooth using a potato masher, then stir in the cream. Season to taste.
  • - Place the lamb and vegetables into a heatproof bowl, saving 1 1/2 cups (375ml) of the cooking liquid. Discard the bones and shred the lamb. - In a medium saucepan over medium heat, melt the remaining butter. Stir in the flour and cook for 1 minute until the mixture bubbles and becomes grainy. - Pour in the reserved cooking liquid and cook for 3-4 minutes until the sauce boils and thickens. - Mix in the Worcestershire sauce and tomato paste. Pour the sauce over the lamb mixture and stir to combine. - Add the peas and season to taste.
  • Fill the pastry case with the lamb mixture, top it with mash, and sprinkle with thyme sprigs. Bake for 20 mins until golden brown and heated through. Serve in wedges alongside salad leaves.

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