Lamb shank pie with champ and Vichy carrots
Using lamb on the bone adds an extra depth of flavour to this rich pie.
Ingredients
For the lamb shank pie
- 1 lamb shank
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 sticks celery, finely chopped
- 1 leek, finely chopped
- 1 bay leaf
- 2 cloves garlic, crushed
- 1 tbsp tomato purée
- ½ x 400g/14 oz tin chopped tomatoes
- 300ml/10fl oz red wine
- 1 sprig rosemary
- 500ml/18fl oz lamb stock
- 320g ready rolled shortcrust pastry, cut into thin strips
- 2 free-range egg yolks, beaten
- salt and freshly ground black pepper
For the champ
- 200g/7oz unsalted butter
- 200ml/7fl oz double cream
- 200ml/7fl oz full-fat milk
- 2 garlic cloves, crushed
- 1 bay leaf
- 1 small bunch thyme
- 1 bunch spring onions, finely chopped
- 500g/1lb 2oz mashed potato
- salt and freshly ground black pepper
For the Vichy carrots
- 1 bunch young heritage carrots, cleaned and trimmed
- 100g/3½oz unsalted butter
- 1 tsp caster sugar
- 1 bay leaf
Method
To make the lamb shank pie, season the lamb shank well with salt and pepper.
Heat the oil in a heavy bottomed pan and fry the lamb shank, turning to colour all sides, then remove from the pan.
Reduce the heat and add the onion, celery, leek, bay and garlic and fry gently until softened. Add the tomato purée, chopped tomatoes, wine and rosemary sprig and bring to the boil, then simmer until the volume has reduced by half. Add the lamb shank back to the pan, add the stock, cover and reduce the heat to a gentle simmer for 2 hours.
Preheat the oven to 210C/190C Fan/Gas 6.
Remove the lamb shank from the pan and strip the meat from the bone, retaining the bone. Add the meat to the cooking liquor, then taste and season the cooking liquor with salt and pepper and pour into a small pie dish. Place the bone in the centre sticking up and wrap in foil to prevent it burning.
Starting from the middle, carefully run the strips of pastry into a spiral, extending out to the edges of the pie dish. Brush with egg wash and bake for 20–25 minutes.
To make the champ, place the butter, cream, milk, garlic, bay and thyme in a small pan and heat until the butter has melted. Strain the mixture then whisk the liquid into the mashed potatoes, stir in the spring onions and season with salt and pepper.
To make the Vichy carrots, place everything in a pan and boil until the water has reduced and the carrots are cooked through. The liquor should now be a glaze.
Serve the pie with the champ and carrots on the side.