Lamb Shank Shepherd’s Pie
Shanks:
3-4 Lamb shanks, rinsed and patted dry
Salt & pepper
1 cup beef broth or stock
Coat a large slow cooker with cooking spray. Add lamb shanks and season with salt and pepper and pour in beef broth. Cover and cook on low 6-8 hours, or until meat falls off the bone. Remove meat to a separate bowl and remove any bones and discard them. Shred or chop meat. Strain and reserve broth from slow cooker. Refrigerate. Skim off fat and discard beofre using as broth for filling.
Filling:
3 tbsp. olive oil
1 large onion, chopped
2 tsp. dried parsley
1 ½ tsp. dried rosemary
1 ½ tsp. dried thyme
½ tsp. salt
½ tsp. pepper
1 tbsp. Worcestershire sauce
3 cloves garlic, minced
3 tbsp. all-purpose flour
1 6 oz. can tomato paste
1 ½ cup lamb stock (from slow cooker)
2 cups frozen mixed vegetables
Potato Topping:
3-4oz. pkgs. Idahoan Vermont White Cheddar Mashed potatoes, cooked according to package directions.
Add oil to a large skillet and turn heat to medium-high. Add the onions. Cook 5-6 minutes, stirring occasionally. Add the parsley, rosemary, thyme, salt and pepper. Stir well. Cook 3-4 minutes. Add the Worcestershire sauce and garlic. Stir, cook 1 additional minute. Add the flour and tomato paste. Stir well. Add in the broth and frozen vegetables. Bring the liquid to a boil, then reduce to simmer. Simmer 5 minutes, stirring occasionally. Add lamb meat and mix well. Keep warm.
Perpare potatoes. Keep warm.
Preheat oven to 400-degrees F. Coat a 9 x 13” baking dish with cooking spray. Add the reserved lamb shank meat to the vegetable mixture and stir well. Pour the meat/vegetable mixture into the baking dish. Spread it out into an even layer. Spoon the mashed potatoes over the top of the meat mixture and carefully spread into an even layer. Bake uncovered 25-30 minutes. Rest for 15 minutes before serving.
