Every Monday night is Pie Night at the Kenny, where we offer a meat and veggie option (plus chips or mash and greens) for £12 - tonight's beauties are:

Shoulder of salt marsh lamb with carrots + mushroom
or
Broccoli + cauliflower cheese

But we've got plenty of others up our sleeves, including the fab Lamb Shank Shepherd's Pie + Fish Pie as featured in this weeks 'Wales on Sunday' food supplement (see below)

 

Shepherd's Pie - Ingredients (serves six to eight)
4 lamb shanks approx 350g-400g each 3 carrots 2 carrots peeled 2 medium white onions 2 sticks of celery 2 sticks celery 2 medium white onion, peeled and split 1 leek white only 2 bay leaves 100g butter 2 sprigs thyme 1 bottle good quality red wine 1kg Maris Piper potatoes 100g tomato puree 100g butter 1tbsp Lea and Perrins 2 egg yokes 2 cloves garlic, cracked  


Method:
1. Heat oven to 190°C. Season the lamb shanks with salt and pepper and then sear in a frying pan
to colour all over.
2. Place the shanks in a large casserole dish, or a deep roasting tin, deglaze the frying pan with a little of the red wine.
3. Place the onion, celery, carrot, garlic, bay and thyme in with the shanks, cover with the red wine, top up with water – or lamb stock if you have it (not essential). Place a lid on and cook in an oven at 190°C for about three hours or until the lamb is falling from the bone.
4. Now start the diced vegetables, cut the onion, carrot, leek and celery into a 1½ cm dice square. Then sweat the onion, celery and carrot down in the butter. Once the carrot is cooked to the bite, stir in the leeks and take off the heat. Leave to one side.
5. Once the lamb is cooked, remove from the cooking liquor, allow to cool a little. Meanwhile strain the cooking liquor through a sieve and place back on the heat and bring to the boil. Skim off any fat or impurities and reduce down to about 400ml. This will take quite a while, probably about one hour.
6. While the liquid is reducing shred the lamb off the bone, it should just fall apart.
7. Peel the potatoes, wash and dice into one inch cubes, bring to just under the boil in heavily salted water and strain.
8. Repeat the process. Cook the potatoes until just tender, strain and mash add salt, white pepper, butter and the egg yolks.
9. Once the cooking liquor has reduced add the tomato puree and Lea and Perrins and bring back to the boil. The liquor should coat the back of a spoon.
10. Now fold in the shredded lamb and the cooked diced vegetables, place in a two-inch deep baking dish, level out and top with the mashed potato. Bake in the oven until the mash topping takes on colour and is starting to go crisp.