Slow-cooked lamb shanks and cheesy mash: this ultimate shepherds pie recipe is perfect for cosy weekends

Yields:

8

Prep Time:

30 mins

Cook Time:

4 hrs 20 mins

Total Time:

4 hrs 50 mins

• 1. Step 1Preheat the oven to 160°C (140°C fan) mark 3. Heat the oil in a large casserole dish and brown the lamb shanks for 5-6min, turning until browned all over. Remove to a plate.
  2. Step 2In the same pan, fry the bacon lardons for 3-4min until golden. Add the onions, carrots and celery and cook for 8-10min until softened. Add the garlic and rosemary and cook for 1min, then stir in the tomato purée and flour. Cook for 2-3min before pouring in the red wine, scraping up any caramelised bits from the base of the pan. Add the chopped tomatoes, lamb stock, Worcestershire sauce and chestnuts and bring to a simmer. Return the lamb shanks to the pan, ensuring they're submerged in the liquid. Cover and cook in the oven for 2hr 30min.
  3. Step 3Remove the lamb shanks and shred the meat from the bones. Simmer the sauce on the hob for 20min until reduced and thickened. Stir the shredded lamb back into the sauce and transfer to a large baking dish.
  4. Step 4Meanwhile, put the potatoes into a large saucepan and cover with cold water. Bring to the boil and simmer for 15min or until tender. Drain and leave to steam-dry.
  5. Step 5Preheat the oven to 200°C (180°C fan) mark 6. Return the potatoes to the pan with the butter and milk and mash until smooth. Season well, then transfer to a piping bag fitted with a star nozzle. Pipe the mash over the filling, ensuring it's completely covered. Drizzle with a little olive oil and scatter over the Parmesan. Bake for 1hr until golden and crisp. Leave to rest for 5-10min before serving.

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