Lamb Shank Shepherd's Pie

lamb shank

🥗Healthier: chicken thighs

💰Cheaper: ground beef

Chicken thighs are lower in fat, while ground beef is more affordable.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine maintains flavor without alcohol, while beef broth is cost-effective.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, and margarine is often less expensive.

beef stock

🥗Healthier: homemade stock

💰Cheaper: vegetable stock

Homemade stock is healthier, while vegetable stock is budget-friendly.

Sear lamb shanks for 10 to 15 minutes until browned.

Remove lamb and add chopped onions and carrots to the sauté pan.

Add a good crack of black pepper and sauté until softened, about 5 to 10 minutes.

Chop two cloves of garlic and add to the pan.

Add tomato paste and cook for a few seconds before adding Worcestershire sauce.

Add thyme (6 or 7 stalks) and stir.

Pour in 1 liter of beef stock and return lamb shanks to the pan.

Cover and cook in preheated oven at 160°C for 2 to 2.5 hours until tender.

Boil 1 kilogram of potatoes in cold water for 20 minutes until tender.

Strain potatoes and let steam to remove moisture.

Shred lamb meat into bite-sized pieces and mix with the vegetable mixture.

Transfer lamb mixture to a baking dish.

Mash the potatoes and add lots of butter, thickened cream, white pepper, salt, and 4 to 5 chopped spring onions.

Add one egg yolk to the mash and mix well.

Dollop the mash over the lamb mixture and spread it out.

Bake in the oven at 220°C until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens