Damn Good Shepherd's Pie

Season the lamb shanks with salt and pepper, then brown them in batches in a heavy pan until a deep, rich color develops.

Transfer the browned shanks to a plate and set aside.

In the same pan, add the chopped onions and carrots and sauté until they begin to soften.

Add the minced garlic and cook for another minute.

Stir in the tomato puree, ketchup, and Worcestershire sauce, mixing well to create a flavorful base.

Add the thyme sprigs and pour in the beef stock, scraping up any browned bits from the pan.

Return the lamb shanks to the pot, cover, and simmer at low heat for 2 to 3 hours, stirring occasionally, until the meat is falling off the bone.

While the lamb cooks, place the peeled potatoes in a pot of salted cold water, bring to a boil, and cook until fork‑tender, about 15 minutes.

Drain the potatoes, return to the pot, and mash with butter, heavy cream, and a pinch of sea salt until smooth and velvety.

Slice the spring onions and set aside.

Separate the egg yolk from the white; reserve the yolk for the mash topping.

When the lamb is done, remove the shanks, discard the bones, and shred the meat into bite‑size pieces.

Combine the shredded lamb with the vegetable‑rich sauce, adjusting seasoning with additional salt or pepper if needed.

Spread the lamb filling in a baking dish, then top evenly with the creamy mashed potatoes.

Swirl the reserved egg yolk into the mash and sprinkle the sliced spring onions over the top.

Bake the assembled shepherd's pie in a pre‑heated oven at 350°F until the topping is golden and the edges are bubbling, about 25‑30 minutes.

Serve hot, optionally with extra peas or carrots on the side.