The perfect supper for a wintry evening ....
This is the perfect supper for a wintry evening, the ultimate in comfort food to shore up against the cold of January. Like its cousin the beef-filled 'cottage pie', this recipe is best made ahead of time. Traditionally prepared with left-over lamb, the shepherd's pie was first recorded in 1877, its appearance was possibly prompted by the invention of the meat-mincer and unlike our familiar potato topping, in Scotland started its culinary life with a pastry top.
If you are going to enjoy roast lamb for Sunday lunch you might simply buy a larger leg than necessary and use the left-overs in place of the lamb shank. However, we think this deliciously English dish deserves its place centre stage, and made with succulent fall-off-the-bone slow cooked lamb shank it becomes a very special dish for family suppers or winter dinner parties alike.
We source our own lamb from the farm at Thyme and serve with homegrown curly kale. It is becoming a firm favourite on our menu, why not book a table and taste it before trying the recipe yourself.