I thought of you when I read this London recipe this morning:


* Exported from MasterCook *

SHEPHERD'S PIE

Recipe By :The House (Gastropub), London, UK
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FILLING:
4 lamb shanks
salt and pepper
vegetable oil -- for frying
2 large onions
2 large carrots -- peeled, topped and tailed
2 celery sticks
4 cloves garlic -- chopped
1 bay leaf
2 thyme sprigs
chicken stock -- to cover
1 small bunch flat-leaf parsley -- finely chopped
FOR THE MASH TOPPING:
3 large red potatoes -- peeled
5 1/2 fluid ounces double cream
4 unsalted butter

1. Preheat the oven to 180ºc/350ºf/gas mark 4.

2. Season the lamb shanks well. Heat a little vegetable oil in a hot frying
pan, then brown the lamb all over.

3. Put the shanks in a large casserole with the whole vegetables, garlic,
bay leaf and thyme, and cover with chicken stock.

4. Place a round of greaseproof paper on top of the meat and vegetables and
put in the oven to braise for 2 1/2-3 hours, until the meat is falling off
the bones.

5. Remove the meat and vegetables from the stock and pick out the sprigs of
thyme. Bring the stock to the boil and reduce by about two-thirds.

6. Pick the meat off the bones and flake. Cut the vegetables into small
pieces and put both meat and vegetables in a bowl with the reduced stock and
chopped parsley. Check the seasoning, then transfer to a shallow ovenproof
dish.

7. Cook the potatoes until tender, drain and let them rest for 3-4 minutes.
In a small saucepan, slowly bring the cream and butter to the boil. Remove
from the heat. Mash the potatoes, adding the hot cream and butter mixture,
and season. Pipe or spread the mash on top of the meat, then cook in the
preheated oven for 25 minutes, until the mash is golden brown. Serve.

Source:
""Visit Britain""

Dora