Lamb Shank Shepherd's Pie

INGREDIENTS

• 2 tbsp olive oil
• 4 lamb shanks
• Sea salt & ground black pepper to season
• 1 large onion, finely chopped
• 2 medium carrots, finely chopped
• 3 cloves garlic, finely sliced
• 6 sprigs fresh thyme
• 750ml fresh chicken stock
• 2 tbsp tomato purée
• 2 tsp of Worcestershire sauce
• 2 tbsp tomato ketchup

For the mash:

• 800g potatoes, peeled and cut into chunks
• 75g butter
• 100ml double cream
• 1 free-range egg yolk
• 6 spring onions, finely sliced
• Sea salt & ground black pepper to season

METHOD

1. Heat one tablespoon of olive oil in a casserole over a medium heat. Season the lamb shanks & brown all over, then set aside.
2. Add the onions & carrots to the pan and let soften for 5-6 minutes. Add the garlic & thyme and cook for a minute or two more.
3. Add the tomato purée & Worcestershire sauce to the pan & stir through.
4. Add the chicken stock & then return the lamb shanks to the pan & stir to combine. Season well & bring to the boil then reduce to a simmer and cook gently, partially covered, for 2 ½ hours, turning the lamb occasionally, until the lamb shanks are tender & falling apart and the sauce reduced.
5. Meanwhile make the mash, put the potatoes in a pan of cold salted water, bring to the boil & simmer for 15 minutes until tender.
6. Drain & tip back into the pot and place over a low heat and allow them to steam & dry then add the butter, cream and egg yolk. Using a potato masher, mash the potatoes until smooth & creamy. Stir in the spring onions and season to taste.
7. Preheat the oven to 180°C/fan 160°C/350°F/Gas Mark 4.
8. When the lamb is tender, shred the meat from the bone into the sauce, stir in the ketchup & transfer to an ovenproof baking dish & top with the champ mash, using a spoon to make a nice topping. Give the topping an extra sprinkle of ground black pepper & bake in the oven for 25 mins until the top is starting to brown & the mince is bubbling up around the edges.