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Britain really has got talent! Simon's pie

A taste of the delicious dishes discovered by Simon Cowell’s new TV home cooking contest Food Glorious Food

Penny Ericson-Hawkins, from Micheldever, Hampshire, created this spicy take on a shepherd’s pie for her husband Simon.
Simon's pie
Simon's pie

Serves 4
4 lamb shanks
2tsp olive oil
375ml (13fl oz) red wine
6 garlic cloves (it’s fine to leave them unpeeled)
2 onions, chopped
A generous handful of dried mixed herbs
50ml (2fl oz) lamb stock
A dash of Sriracha hot chilli sauce (£2.39, Asda)
3 bay leaves
2-3tsp plain flour
100ml (3½fl oz) water
2 x 400g cans of Puy lentils, drained
200g (7oz) shallots, finely chopped
For the topping
1.25kg (2lb 12oz) potatoes, peeled and chopped
A pinch of ground nutmeg (or to taste)

Put the lamb and all the ingredients down to the bay leaves in a lidded casserole dish and cook in an oven preheated to 140°C/gas 1 for 4-5 hours or until tender. Allow to cool, then strain the sauce through a fine sieve and strip the meat from the bones, discarding any fat. Boil the potatoes until just cooked. Drain, mash, season with salt, pepper and nutmeg. Preheat oven to 200°C/gas 6. Boil the lamb sauce for 2 minutes, then reduce heat to a gentle simmer. Mix the flour and water to a smooth paste and whisk into the sauce, ensuring there are no lumps. Return to the boil and season to taste. Put the lentils in an casserole dish and sprinkle the shallots over. Add the meat, plus enough sauce to cover, then top with the potato. Rough up the surface with a fork, then cook in the oven for about 20 minutes, or until golden. Allow to rest for 10 minutes before serving.

Read more: http://www.dailymail.co.uk/femail/food/article-2282825/Simons-shepherds-pie-recipe-Britain-really-got-talent.html#ixzz2MXFjfefS 
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