Lamb Shank Shepherd's Pie

Cook Time 3 hours

Servings 4-6

Ingredients

2 tbsp olive oil 

4 lamb shanks

2 onions, diced

2 carrots, diced

2 cloves garlic, chopped

3 sprigs thyme

1 tbsp tomato paste

1 tsp Worcestershire sauce 

1L beef stock

Champ Topping

4-5 large desiree potatoes

4 spring onions, chopped

300ml cream

20g butter 

1 egg yolk

Salt and white pepper 

Method

Preheat the oven to 160°C.

Heat oil in a large heavy-based casserole pan over a medium-high heat and sear the shanks on all sides until golden brown. Remove and place on a plate. Add the onions, carrot, and garlic and soften for 5-10 minutes, then add the tomato paste, Worcestershire and thyme. Add the stock and return the shanks back into the pan. Cover with a tight-fitting lid and cook in the oven for 2 to 2.5 hours or until the meat is very soft and pulls away from the bone.

While the shanks are cooking, make the mash by placing the potatoes in a pot, cover with cold water and add a good pinch of salt. Bring to a boil and cook for 20 minutes until the potatoes are soft. Drain in a colander and allow the steam to dissipate. Return the potato to the pot and mash, then add the butter and mash through before mixing in the cream with a wooden spoon. Fold through the egg yolk and spring onions. Season with salt and white pepper.

Remove the meat and shred, discarding bones and sinew. If the sauce is slightly runny, thicken it by gently boiling it on the stovetop for a few minutes. Return the shanks and fold through the sauce.

Turn the oven up to 220°C. Place shank stew into a 2-litre capacity baking dish. Dollop the mash over the top. Transfer to the oven. Bake for 20-25 minutes or until golden.