Fallow’s dedication to British produce and nose-to-tail cooking – perhaps most notably in its social media-famous smoked cod’s head with sriracha – has made it a veritable hit since opening in 2021, and Instagram stars of its chefs Jack Croft and Will Murray. And over the past few weeks, its pies by chef-in-residence Nokx Majozi, who earned her pastry stripes as head pie maker at Holborn Dining Room, have been generating buzz at the St James’s restaurant for an entirely different reason.
Each Friday Majozi has launched a new pie, each in limited runs of 20, from a sell-out burger-inspired creation (pastry encasing a beef patty, red Leicester cheese, gherkins and mustard) to more traditional takes, including a chicken and mushroom version and this shepherd’s pie. It’s an eye-catching addition to a dinner party or, more simply, for cold evenings at home.
Fallow’s shepherd’s pie
Makes 1 pie
Preparation time: 1 hour
Cooking time: 4 hours 45 minutes
Ingredients
2.5 kg lamb shanks
2 tbsp plain flour
2 tbsp olive oil
1 onion, finely chopped
2 carrots, peeled and finely chopped
2 celery sticks, finely chopped
2 cloves garlic, crushed
2 tbsp tomato puree
500 ml beef stock
2 bay leaves
1 sprig thyme
Salt and freshly ground black pepper, to taste Duchess potatoes
900g potatoes (red Désirée preferred), peeled
50g unsalted butter
2 egg yolks
2 tbsp double cream
Salt flakes and black pepper, to season
Method
Season the lamb shanks well with salt and pepper, then dust lightly with the flour. Heat the olive oil in a large casserole dish over medium heat. Brown the lamb shanks in batches until deeply coloured all over. Remove and set aside.
Add the onion, carrot, celery and garlic to the same pan. Cook gently for 8–10 minutes until softened and lightly caramelised. Stir in the tomato puree and cook for a further minute. Return the lamb shanks to the pan and add the beef stock, bay leaves and thyme. Bring to the boil, then reduce to a gentle simmer. Cover and cook for 3–3.5 hours, until the meat is very tender and easily pulls away from the bone.
Meanwhile, for the potatoes, heat the oven to 180°C. Place the whole potatoes, skins on, directly onto the oven rack or a baking tray. Roast for 60–75 minutes, until completely tender when pierced with a knife.
While still hot, cut the potatoes in half and scoop out the flesh. Push the potato flesh through a tamis sieve to achieve a fine, lump-free puree.
Transfer the pureed potato to a bowl. Beat in the butter, followed by the egg yolks and cream, until smooth and glossy. Season well with salt and black pepper.
Lift the lamb shanks from the sauce and allow to cool slightly. Carefully remove the meat from the bones, keeping the meat in large pieces. Set the bones aside. Return the lamb meat to the sauce and simmer uncovered until the sauce has thickened and coats the meat. Adjust seasoning as needed.
Spoon the lamb and sauce into an ovenproof serving dish. Place one cleaned lamb shank bone upright in the centre of the dish as a garnish and focal point. Allow the mixture to cool slightly.
Transfer the potato mixture to a piping bag fitted with a star nozzle. Pipe neatly around the lamb shank bone as a decorative garnish. Bake at 180°C for 30–35 minutes until golden and crisp at the edges.
