Shepherd's pie recipe is tasty and perfect for 'dark, cold evenings'
Chef and TV presenter Donal Skehan recently shared his most viral pie recipe, that's perfect for all the family on dark, cold autumn evenings.
When the evenings are getting longer and colder, there’s no better time to tuck into a hearty dish of meat and potatoes. Nothing says proper comfort food like a steaming, rich pie packed full of tender meat, rich gravy and an enviable creamy potato topping.
Chef and TV presenter Donal Skehan recently shared his most viral pie recipes. It was so good, it caused a shortage of lamb shanks in Ireland during the Covid lockdown. Donal described it as the “ultimate Irish comfort food”, perfect for when you’re in need of a cosy and hearty meal.
He wrote in the video’s caption: “The ultimate Irish comfort food, this is a recipe I crave when I need a warm, cosy meal for these dark, cold evenings. This is my viral Shepherd’s Pie recipe that sold the nation of Ireland out of lamb shanks during lockdown!”
In a recent video, Donal said: “This is the shepherd’s pie recipe which sold the nation of Ireland out of lamb shanks during lockdown, and with good reason. This is my very best lamb shank shepherd’s pie.
“This is a recipe you’re gonna wanna make. It is proper comfort food, and the type of thing you need in this colder weather.”
When making the pie, the most important step is to slowly braise the lamb shanks. A slow braise will help the meat fall apart and be meltingly tender in the mouth.
To make the pie super Irish, Donal recommended adding spring onions to the mashed potato to make a proper creamy champ mash.
Donal’s video has been viewed over 72,700 times, receiving 1,600 likes and 429 comments, at the time of writing. Forman & Field commented: “Now that’s a proper pie!”
Dominic wrote: “Now that is a thing of beauty.”
Elaine said: “OmG... I don't like lamb... but this looks so delicious, I may have to change my mind!! My husband will be delighted though!! Recipe please.”
Nadz agreed: "This is the only way I make shepherd's pie now! Lockdown was mad, as no lamb shanks were available thanks to you and this recipe, @donalskehan! Now I keep extra shanks in the freezer ‘just in case’!!!”
Deirdre replied: “Delicious Donal perfect for this time of year.”
So if you’re looking for the perfect comfort good dish to rustle up this autumn, here’s how you can make Donal’s recipe at home.
Lamb Shank Shepherd’s Pie
Ingredients (serves six)
- Four lamb shanks
- Sea salt and ground black pepper to season
- One large onion, finely chopped
- Two medium carrots, finely chopped
- Three cloves garlic, finely sliced
- Six fresh thyme sprigs
- 750ml fresh chicken stock
- Two tbsp tomato purée
- Two tsp of Worcestershire sauce
- Two tbsp tomato ketchup
For the mash
- 800g potatoes, peeled and cut into chunks
- 75g butter
- 100ml double cream
- One free range egg yolk
- Six spring onions, finely sliced
- Sea salt and ground black pepper to season
Method
Heat one tablespoon of olive oil in a casserole over a medium heat. Season the lamb shanks and brown all over then set aside.
Add the rest of the oil to the pan and soften the onion and carrots for five to six minutes. Add the garlic and thyme and cook for a minute or two more.
Return the lamb shanks to the pan and pour over the stock and stir through the tomato purée and Worcestershire sauce until combined. Season well and bring to the boil then reduce to a simmer and cook gently, partially covered, for two and a half hours, turning the lamb occasionally, until the lamb shanks are tender and falling apart and the sauce reduced.
Meanwhile make the mash, put the potatoes in a pan of cold salted water, bring to the boil and simmer for 15 minutes until tender.
Drain and tip back into the pot and place over a low heat and allow them to steam and dry then add the butter and cream and egg yolk. Using a potato masher, mash the potatoes until smooth and creamy. Stir in the spring onions and season to taste.
Preheat the oven to 180℃/160℃ (fan).
When the lamb is tender, shred the meat from the bone into the sauce, stir in the ketchup and transfer to an ovenproof baking dish and top with the champ mash, using a spoon to make a nice topping.
Give the topping an extra sprinkle of ground black pepper and bake in the oven for 25 mins until the top is starting to brown and the mince is bubbling up around the edges.
