Shepherd's Pie with Sweet Potato Mash

Braised Lamb Shanks
2 Tbsp EVO - 3 lamb shanks (each about 15 oz), patted dry and seasoned with salt and pepper - 1 large onion, chopped - 1 large carrot, chopped - 1 large celery rib, chopped - 2 clove garlic - 1 cup red wine - 2 bay leaves - 1 sprig rosemary - 1 cup finely diced tomatoes - 2 cups beef stock

Creamed Spinach
2 Tbsp butter - 2 shallots, finely diced - 1 clove garlic, minced - 3/4 cup whipping Cream - 1 lb. baby spinach leaves, washed and drained - 2 Tbsp freshly grated Parmesan cheese - 1 pinch nutmeg - salt and pepper

Parmesan Sweet Potato Mash
2 lb. Sweet potatoes - 1/4 cup butter - 1/4 cup Whipping Cream - 1/4 cup freshly grated Parmesan cheese - salt and pepper


Sweet Potato Frites
1 cup finely shredded peeled sweet potato - vegetable oil for deep frying - kosher salt

Braised Lamb Shanks: Directions
1. In a Dutch oven (roasting pan) set over medium-high heat (400ºF (205ºC)), add oil, brown lamb shanks, then transfer to a plate and set aside.
2. To Dutch oven, add onion, carrot, celery and garlic and sauté until golden brown, about 15 minutes, stirring occasionally, then add wine and, using a wooden spoon, scrape up any brown bits stuck to the bottom of the pot.
3. Add bay leaves, thyme, rosemary, tomato and stock, bring mixture to a boil, then return lamb shanks and any accumulated juices to pot, cover, and braise in a 325ºF (160ºC) oven until meat is fork tender, about 90 minutes.
4. Place Dutch oven to cook top, transfer shanks to a rimmed plate and when cool enough to handle, pull off meat and rough chop it. Discard fat and bone.
5. Remove bay leaves, rosemary and thyme sprigs from braising liquid then pass through a fine mesh sieve into a saucepan and keep warm.

Creamed Spinach
1. In a large skillet set over medium-high heat (400ºF (205ºC)), add butter and shallots and sauté until translucent, then add garlic and cream and reduce by half.
2. Add spinach and cook until wilted, then stir in cheese and nutmeg and season to taste with salt and pepper.

Parmesan Sweet Potato Mash
1. Place potatoes in a saucepan, cover with cold, salted water, and bring to a boil over high heat.
2. Reduce heat to medium-low (300ºF (150ºC)), partially cover, and cook until potatoes are fork-tender, about 20 minutes.
3. Drain potatoes and, when cool enough to handle, peel and mash with butter, cream and cheese and season to taste with salt and pepper.

Sweet Potato Frites
1. Set a medium saucepan over high heat and add enough oil to come halfway up side of pot.
2. When oil is hot, and working in batches if necessary, add potato and fry until crisp and golden, stirring constantly.
3. Remove frites with a slotted spoon to a paper towel-lined plate, season with salt and serve immediately.
4. To Plate: Spoon a little braising sauce on each of 4 dinner plates, mound lamb, top with creamed spinach, then sweet potato mash, sprinkle with cheese and crispy frites and serve immediately.