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Lamb Shepherd's Pie

Recipe photo courtesy of Jonathan Lovekin

Shredding braised lamb shank creates a tender filling. Celery root replaces the usual peas, adding an earthier component to the otherwise traditional mashed-potato-topped dish.

Source: Martha Stewart Living, October 2011
Total Time Prep Servings Yield

Ingredients

For the Filling

For the Topping

Directions

Cook's Notes

Mashed potatoes can be refrigerated for up to 3 days; reheat before using.

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17
  • Melissa Jones
    2 SEP, 2012
    I made this last year for my husband's birthday. He immediately decided it needed to be part of our annual celebration. It is perfect for any fall meal.
    Reply
  • PROART
    24 DEC, 2011
    Perfect for an autumn dinner party. Total do ahead. I browned the shanks in a large skillet instead because I increased the size of the recipe. I mixed the braising liquid the skillet, then braised in a large roasting pan covered tightly with foil. I then pulled away the meat, chilled it, and removed fat. I had made the potatoes ahead and assembled the pie in the gratin dish the afternoon of the party. I warmed the dish, and then added Parmesan cheese and ran it under the broiler. Yum!
    Reply

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