Shepherd's Pie

Introduction

This is shepherd’s pie for the days when you actually want it to taste of lamb, not just minced meat under mashed potatoes. Lamb shanks bring sweetness and depth, the mince adds body, and a quick mint gastrique sharpens the whole dish.

The important part is reducing the filling far enough before the mash goes on. A loose sauce turns into soup under the crust, while a dark, tight sauce keeps every slice juicy and tidy.

Step-by-step

Ingredients

For the lamb filling

• 2 lamb shanks, about 1 kg total (2.2 lb)
• 500 g minced lamb (1.1 lb)
• 250 g chestnut mushrooms or white mushrooms (9 oz), cut into chunky pieces
• 4 shallots, finely chopped
• 3 carrots, diced small
• 3 celery stalks, diced small
• 2 tbsp tomato paste
• 150 ml red wine (2/3 cup)
• 500 ml dark lamb or beef stock (2 cups)
• 250 g frozen peas (9 oz)
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 1 tsp dried rosemary
• 2 tbsp neutral oil
• Salt
• Black pepper

For the potato topping

• 1.6 kg floury potatoes (3.5 lb), peeled and cut into even chunks
• 125 ml whole milk (1/2 cup)
• 40 g butter (3 tbsp)
• 2 tbsp coarse mustard
• 1 tsp salt
• 1/2 tsp black pepper

For the mint gastrique

• 1 small bunch mint, roughly chopped
• 1 tbsp sugar
• 50 ml red wine vinegar (3 tbsp)
• 2 tbsp water

If needed

• 1 tbsp cornstarch mixed with 1 tbsp cold water

Method

1. Season the lamb shanks with salt, pepper, and rosemary. Roast them in an oven dish at 160 C / 320 F for 2 to 2 1/2 hours, until the meat pulls easily and is fully hot through the centre. Keep the roasting juices, and pull the meat into rough chunks once cool enough to handle.
2. At the same time, bring the sugar, red wine vinegar, water, and mint to the boil in a small saucepan. Simmer for 2 to 3 minutes, take it off the heat, and let the mint steep while you cook the rest. Strain before serving.
3. Brown the minced lamb in a wide pot over high heat, without extra fat at first. Let the moisture boil away, then keep cooking until the meat develops dark edges. Spoon off excess fat as needed, but leave 1 to 2 tbsp in the pot.
4. Fry the mushrooms in the pot until they release their moisture and start to colour. Set the mushrooms and meat aside.
5. Lower the heat to medium and cook the onion, carrot, and celery in the same pot for 8 to 10 minutes, until softened and glossy. Stir in the tomato paste and cook it out for 1 minute.
6. Pour in the red wine and reduce it almost completely. Add the stock, Worcestershire sauce, bay leaves, the shank roasting juices, and the browned meat. Simmer uncovered for 25 to 35 minutes, until the sauce is dark and clearly thickened.
7. Fold in the pulled lamb and frozen peas near the end. Season with salt and pepper. The filling should be juicy but not runny. If it still looks loose, stir in a little cornstarch slurry and boil for 1 minute.
8. Boil the potatoes in well-salted water until tender, about 15 to 20 minutes. Drain well and let them steam dry in the pot for 2 minutes. Press or mash them smooth, then stir in the milk, butter, and coarse mustard until you have a firm, fluffy mash.
9. Heat the oven to 220 C / 425 F. Spread the filling into a large oven dish and drag a spoon through it so steam can vent. Cover with the mashed potatoes in an even layer, then rough up the surface with a fork so it browns well.
10. Bake the shepherd’s pie for 25 to 30 minutes, until the top is golden and the filling bubbles at the edges. Rest for 15 minutes before serving, and spoon a little mint gastrique over or alongside. Serve only once the centre is piping hot all the way through.

Serving note

• A simple green salad or extra peas on the side is enough. The pie is rich already.
• If you only have pre-cooked or sous vide lamb shanks, use them. That shortens the first step a lot, but warm them thoroughly and reduce their juices into the filling.
• The topping browns best when the mash is firm enough to hold ridges. If it feels too loose, let it steam off for a minute before spreading it over the filling.