Shepherd’s Pie gets a classy twist with melt-in-your-mouth braised lamb.

Braised Lamb Shepherd’s Pie

Serves 6

4 lamb legs

3 cups red wine

1 cup beef stock

3 Yukon gold potatoes

1 cup diced carrot

1 cup diced onion

1 cup diced celeriac

1 cup diced tomato

1 cup butternut squash diced

1 cup garlic cloves

Salt, pepper, and fresh rosemary to taste

Season and sear lamb legs, deglase with red wine and beef stock.

Bake in 350F oven for 2.5 hours covered, let cool and remove meat from bone.

In a casserole dish, add dice vegetables and garlic to braised lamb and liquid.

Slice potatoes paper thin. Toss in seasoned melted butter and rosemary. Layer potatoes on braised lamb mixture and bake at 425F until golden.

Courtesy Randy Feltis www.oscarsrestaurant.ca