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Contains affiliate links (Ad): US: https://madeincookware.pxf.io/E0znGX UK: https://madeincookwareuk.sjv.io/aNW25b This is Shepherd’s Pie like you’ve never had it before, based on Heston Blumenthal’s Michelin-level version and designed to turn a humble British classic into something truly exceptional. We break down the chef techniques that make all the difference: properly caramelising lamb mince for deep flavour, using braised lamb shank for richness and texture, and building a balanced base with vegetables, red wine, and careful reduction. You’ll also learn why cooling meat in its cooking liquid keeps it juicy, how to maximise the Maillard reaction, and how to layer flavour at every stage. Video Chapters 00:00 - Intro 00:17 - The Shanks 03:06 - Lamb Mince 05:06 - Vegetables 05:30 - Heston's Hack 06:44 - Straining Shanks 07:01 - Back to Veggies 08:00 - Mash 08:50 - Dicing Shanks 09:14 - Infusing the Sauce 09:27 - Gastrique 10:24 - Straining Potatoes 10:45 - Mixing Filling 11:52 - Mashing Potatoes 12:35 - Finishing Filling 13:01 - finishing Mash 13:21 - Building the Pie 14:25 - Baking the Pie 14:30 - Tasting *Recipe* *For the Shanks* 500g Chicken Stock 500g Beef Stock 2 Lamb shanks *For the Filling* 350g lamb mince 15g Rosemary 3 Large shallots 2 Large carrots 1 stick celery 1/2 star anise 150g button mushrooms 125g Red wine 1 tsp cornflour 150g frozen peas **For the Mash** 1kg Maris Pipers 200g butter 100g milk *Mint Gastrique* Small bunch of mint 100ml white wine vinegar 50g caster sugar *The day before* 1. Set you oven to 85C. 2. Dust the lamb shanks with plain flour. patting all over to remove any excess 3. Put a frying pan on a medium high heat and add a splash of oil 4. Sear the lamb shanks on all sides until golden before transferring to a casserole dish 5. Add the chicken and beef stock, cover with a cartouche and lid, and braise in the oven for 9 hours. *The next day* 1. Drain the stock into a large sauce pan on on a medium high heat, reduce by half 2. Pull the lamb shanks off the bone and run a knife through the meat a couple of times 3. Remove from the heat, add the rosemary and leave to infuse for 20 minutes 4. To make the mint gastrique, bring the sugar and vinegar to the boil, whisking to dissolve the sugar. 5. Remove from the heat, add the mint and set aside to infuse. 6. On a high heat, add a splash of oil to a frying pan and bring to smoking hot. 7. Brown the mince in batches and set aside on kitchen paper to drain 8. Finely dice the shallots and peel and dice the carrots. 9. In the same pan as the lamb mince was browned in, saute the shallots, carrots and star anise on a medium heat until they soften. 10. After about 10 minutes, finely dice the celery and finely slice the mushrooms before adding to the pan. 11. Continue to saute until all the moisture has been driven off 12. Remove the star anise, add the red wine and reduce until syrupy 13. Add a small amount of the reduced lamb stock to the corn flour and whisk to form a slurry. 14. Add this back in to the rest of the stock, remove the rosemary and add the stock to the vegetable pan along with the browned mince and peas 15. Stir to combine and bring to a simmer until you have a thick gravy consistency. 16. Fill a casserole dish by 2/3’s and set aside 17. Bring a pan of salted water to the boil 18. Peel the potatoes, cut into equal size pieces and wash thoroughly until the cold water runs clear 19. Add the potatoes to the pan of water and simmer until the potatoes are completely cooked through 20. Drain and while still how, push through a potato ricer or sieve, being sure to not over work the starch 21. Warm the butter and milk in a pan and beat through the mashed potato to emulsify 22. Finish with the wholegrain mustard and, salt and pepper to taste 23. Top the Shephard’s Pie with the mash and bake on 180C for 20 minutes or until bubbling and golden on top