Deluxe shepherd's pie

all details

Sometimes dinner needs time to really deliver on flavour.

Deluxe shepherd's pie.
Deluxe shepherd's pie. Photo: Marina Oliphant

Ingredients

3 lamb shanks

Extra virgin olive oil

Salt flakes

Freshly ground black pepper

1.5 lt beef stock, unsalted

1 bay leaf

1.5kg waxy potatoes, peeled and chopped into large even chunks

250g unsalted butter, cubed

220ml warm milk

1 tbsp Dijon mustard

3 brown onions, finely diced

2 carrots, finely diced

3 stalks celery, finely diced

5 cloves garlic, finely sliced

2 star anise

15g dried porcini mushrooms, soaked in boiling water, chop the mushrooms and keep the liquid

1 tbsp tomato paste

250 ml red wine

3 sprigs rosemary

1/2 bunch mint

400g lamb mince

3 tsp cornflour

140g frozen peas

 

Method

1. Preheat a fan-forced oven to 160C or 180C conventional.

2. In a casserole dish, brown the shanks in a little oil until golden. Season lightly and cover with the stock. Add a bay leaf and place in the oven for three or 3½ hours until the meat is tender and falling off the bone. Allow the shanks to cool in the liquid.

3. While the shanks braise, make the mash. Cover the potatoes with warm water in a large pot and cook on a low heat for 30 minutes - the water should remain just under a simmer, which helps set the starch.

4. Drain the potatoes. Bring fresh water to the boil with three teaspoons of salt. Add the potatoes and cook at a simmer until they are just falling apart. Drain well and quickly dry any excess water.

5. Mash the potato (a food mill or potato ricer is best, but never blend, which will split the starch) on to the cubed butter in a bowl, stir through until amalgamated. Add the warm milk in batches until you have a smooth, creamy consistency - you might not need all the milk; just don't make it too wet. Season with salt, stir through the mustard and set aside.

6. In a wide-based heavy pot, add a little oil and cook the onion, carrot, celery, garlic and star anise for 10 minutes, stirring. Add chopped porcini and tomato paste and cook for a further five minutes. Add the wine and reduce to a syrup. Remove the star anise and discard. Set the vegetables aside.

7. Pull the shank meat from the bone and roughly dice. Set aside.

8. Add the porcini liquid to the shank liquid and reduce by three-quarters over a high heat. Reduce to the lowest heat, and throw in the rosemary and mint to infuse for 15 minutes. Discard the herbs.

9. In a large frying pan over high heat, bring some oil to smoking point and fry the mince until well browned. Add to the shank meat.

10. Preheat the oven to 180 degrees fan-forced or 200 degrees conventional.

11. Take a little of the reduced stock, add the cornflour and stir to combine. Add back to the rest of the stock and stir to thicken. Pour this into the vegetables and wine, mix well, then add the meat and the peas and season well. Mix gently, trying not to break up the shank meat - the mix should be luscious but not too wet.

12. Tip the filling into a high-sided ovenproof dish. Cover evenly with the mash (it is best if the pie sits below the top of the dish to stop it leaking). Make a ridged pattern in the mash with a fork and bake for 20-30 minutes or until bubbling.

 

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

  • Main Ingredients - Lamb, Potato
  • Cuisine - British
  • Course - Dinner
  • Occasion - Family meals, Father's Day

3 reviews so far

  • Rating: 5 out of 5 stars

    a bit of hard work, but boy is it worth it. A great modern take on the old classic that your mother made, but so much better.

    Commenter
    nati bob
    Location
    Date and time
    June 17, 2013, 9:18PM
  • Rating: 3.5 out of 5 stars

    Great recipe - as nati bob said a lot of work, but if you enjoy the process of cooking you'll love this. i'm just wondering how food photographers make the food look like that picture - mine looked beautiful and golden but that picture just looks too perfect!

    Commenter
    G
    Location
    Sydney
    Date and time
    July 01, 2013, 9:51PM
  • Rating: 5 out of 5 stars

    The best meal I have made all year. It took a lot of time but was definitely worth it, and will be the dish I make for special occasions during winter. A decadent take on a classic.

    Commenter
    Franils11
    Location
    Date and time
    July 18, 2013, 12:38PM

Write a review

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Rate Deluxe shepherd's pie

Rate Deluxe shepherd's pie:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate Deluxe shepherd's pie with half a star Rate Deluxe shepherd's pie with 1 star Rate Deluxe shepherd's pie with 1.5 stars Rate Deluxe shepherd's pie with 2 stars Rate Deluxe shepherd's pie with 2.5 stars Rate Deluxe shepherd's pie with 3 stars Rate Deluxe shepherd's pie with 3.5 stars Rate Deluxe shepherd's pie with 4 stars Rate Deluxe shepherd's pie with 4.5 stars Rate Deluxe shepherd's pie with 5 stars

Error: Please select your rating for 'Deluxe shepherd's pie'.

Error: Please select a rating.

Error: Please enter your review.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your review has been submitted for approval.

Reviews are moderated and are generally published if they are on-topic and not abusive.

Most popular recipes

Promotions

Rabbit Ranch is offering readers the chance to win one of five mixed cases of their wines.

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April