Chef Craig Flinn’s Lamb Shank Shepherd’s Pie with smoked gouda mash & minted garden peas - Saltscape

Ingredients

• 6 (about 12 oz or 340 g each) lamb shanks
• ½ cup (125 mL) vegetable oil
• 2 onions, coarsely chopped
• 2 stalks celery, coarsely chopped
• 2 medium-sized carrots, coarsely chopped
• ¼ cup (60 mL) flour
• 2 tbsp (30 mL) tomato paste
• 2 cups (500 mL) red wine or sherry
• 4 cups (1 L) lamb or beef broth
• 6 sprigs, fresh thyme
• 4 sprigs, fresh mint
• 4 bay leaves
• 2.2 lbs (1 kg) Yukon gold potatoes
• ½ cup (125 mL) butter
• ¼ cup (62 mL) milk
• 1 tsp (5 mL) salt
• 1 tsp (5 mL) black pepper
• 2 cups (500 mL) grated smoked gouda cheese
• 1 cup (250 mL) freshly shucked peas
• 2 tbsp (30 mL) butter
• 1 tsp (5 mL) fresh mint, chopped
• salt and pepper