This recipe is also a great way to use up left-over lamb shanks or roast lamb, a truly thrifty dinner. The classic potato topped meal but slow-cooked.
Looking for a quick shepherd’s pie?
Ingredients
Method
1.Preheat oven to 200°C (180°C fan forced).
2.Coat lamb in flour, shake off excess. Heat half the oil in a large flameproof casserole dish over high heat, cook lamb until browned all over. Remove from dish.
3.Heat remaining oil in same dish over medium heat, cook onions, carrot, garlic and herbs, stirring, until onions are browned lightly. Add wine, boil, uncovered, until liquid has evaporated. Return lamb to dish with stock and the water, bring to the boil. Cover dish tightly with foil, bake in oven for 2 hours or until lamb is tender.
4.Meanwhile, boil, steam or microwave potatoes until tender, drain. Mash potato in a medium bowl with butter and hot milk until smooth. Season.
5.Make creamed spinach. Heat oil and butter in a large frying pan over medium heat, cook onion and garlic, stirring, until onion softens. Add spinach, in batches, stirring, until wilted and liquid has evaporated. Add cream and nutmeg, simmer 3 minutes or until thickened slightly. Season.
6.Remove dish from oven, discard lamb shank bones. Break meat into large chunks, return meat to dish, season to taste. Combine mashed potato and creamed spinach in a large bowl, spoon over lamb mixture. Bake, uncovered, for 30 minutes or until browned lightly.
