Yesterday’s braised lamb shank for two can be used to make a delicious shepherds pie that will feed the whole family. Use the following recipe as a guideline and feel free to use whatever vegetables you like for the filling.
Sun Oven Shepherd’s Lamb Shank Pie
Simple Sun Oven Braised Lamb, previously prepared, meat and onion cooking liquid stored in separate containers and refrigerated
1 carrot, quartered lengthwise and finely sliced
1 zucchini, diced
1 cup frozen peas
4 to 5 cups previously prepared mashed potatoes
Set Sun Oven out to preheat.
Chop the lamb into small pieces. Skim the fat off the onion sauce. In a large skillet, combine the lamb, onion sauce, carrot and zucchini and bring to a boil over medium high heat. Reduce the heat and simmer until the liquid has reduced by half, about 5 minutes. Stir in the peas.
Spread the mixture evenly in a baking dish. Spread the potatoes over the lamb mixture. Cover the baking dish with tin foil and a dark tea towel. Bake in Sun Oven until heated through and beginning to brown, 1 to 2 hours. Let rest 15 minutes before serving.
Makes 4 to 6 servings.