Craft Union - Lamb shank shepherd's pie recipe
The exclusive recipe is taken from Craft Union: A Beer and Food Cook Book – the first collaborative publication from Thornbridge Brewery and chef Richard Smith, due out in December 2012
For the filling130g carrots, peeled and diced • 200g celeriac, peeled and diced200g onions, peeled and diced • 6 lamb shanks (save the bones)100ml olive oil • Salt and pepper • 500g good quality lamb mince1 bulb garlic • 1.5 litres good quality lamb stock • 3 sprigs thyme2 sprigs rosemary • 1 bay leaf • 100ml balsamic vinegar
For the mash1.5kg potatoes • 2 cloves garlic, peeled and crushed • 50ml milk50ml double cream • 25g butter • Salt and pepper
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For the Mash• Peel and quarter the potatoes and place in a pan, cover with water and add a teaspoon of salt.• When the potato is cooked drain well.• Add the cream, milk, butter, salt, pepper and crushed garlic to a pan, bring to the boil and simmer until the mixture thickens.• Mash the potatoes until smooth and add the cream mixture to it. Taste and season accordingly, then put to one side
For the Filling• Put a third of the olive oil in an oven tray, season the lamb shankswith salt and pepper and brown in the tray on all sides.• Using the same tray for flavour, add another third of the olive oil and the lamb mince and do the same. When coloured drain and put to one side.• Add the vegetables and last of the olive oil to the tray and brown them gently.• Pour the vinegar over the vegetables and reduce by half over a high heat.• Place the mince and shanks into the tray with the vegetables and add the garlic, stock, thyme, rosemary and bay and bring to the boil.• Cover the tray with foil and place it in the oven for two and half hours or until the bone in the lamb shanks pulls out easily.• When cooked, take the tray out and turn the oven up to 210°c.• Pull all of the meat off the bone into strands, making sure there are no bones or sinew left in and remove the herb stalks and garlic. Keep the main lamb shank bone for presentation.• Shred the lamb into the presentation dish, cover with the mince mixture and top with mash.• Place the pie into the oven and cook until golden brown for 25- 30 minutes. Check that the filling is hot in the middle.
Serve and enjoy!
For more details about the book visitwww.brewkitchen.co.uk