Spicy Lamb Shepherd's Pie

Meat. With so much vegetables ready in the garden to harvest beautiful ripe tomatoes, cucumbers, onions, garlic, cabbage and not forgetting blackberries (free food) and apples I have almost forgotten about meat! As it turns chillier and the nights start to draw in I like to cook something warming like a one pot dinner such as cottage pie, lamb shanks braised with peppers onions and tomatoes or pork and fennel pot roast. The juices from the meat and vegetables cooked together long and slow give you a perfect sauce to combine with creamy mashed potatoes- real comfort food.

I find I use the cheaper cuts of meat as much as the more expensive ones especially in early autumn and winter. Shin beef is perfect for a beef stew, it demands slow cooking as the gelatinous nature helps to thicken the cooking liquor. The vegetables in the dish absorb some of the cooking juices complementing the dish rather than just a few veg on the side. A heavy cast iron casserole pot with a tight fitting lid is essential. The slow cooking allows the meat to stay moist and allowing the fat to melt into the meat keeping it tender and sweet.

Spicy Lamb Shepherd’s Pie

4 lamb shanks
1 tbsp plain flour
4 tbsp olive oil
2 medium onions, chopped
3 garlic cloves, crushed
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground ginger
1 tsp cinnamon
1 tbsp brown sugar
1.5 litres hot lamb or beef stock
1 small preserved lemon, chopped, or 3 strips of lemon zest
250g soft prunes
Potatoes cooked and mashed with butter

Season the lamb shanks then dust with the flour. Heat half the oil in a large, deep flameproof casserole in which the shanks will fit snugly, add the meat and fry until they are nicely browned on all sides. Lift out and set aside on a plate.

Add the rest of the oil and the onion to the pan and fry until the onion gently until golden brown. Add the garlic, ground cumin, coriander and ginger fry for a further 2 minutes. Add the sugar, stock and preserved lemon or lemon zest strips and prunes and bring to the boil. Return the lamb shanks bring the sauce back to the boil, and then reduce the heat to low, partially cover and simmer for 30 minutes.

Uncover the casserole and simmer for a further 1 hour, turning the shanks over every now and then so that they cook evenly.

Meanwhile, peel, boil and mash the potatoes with butter.

Remove the lamb shanks; Skim the excess fat from the surface of the sauce. Simmer more vigorously until the sauce has reduced and thickened.

Cut the lamb shanks into small cubes, put the meat into a fire proof dish and cover with the sauce, top with the mashed potatoes.

Bake in a hot oven for 15 minutes or until golden brown and bubbling.