Braised Lamb neck pie with kohlrabi and butternut mash

For the Braised Lamb:
6 large lamb necks
1 large carrot chopped
1 large onion chopped
8 cloves garlic – skin on
4 sprigs fresh thyme
1 stick celery chopped
4 bay leaves
500ml red wine – shiraz
1 tbsp coarse sea salt
1 tbsp black peppercorns
3 tbsp honey
Preheat oven to 150 degrees C.

For the Mash

2 large butternut peeled and cut into cubes
2 large kohlrabi cut into cubes, remove hard outer layer

To Assemble

One cup finely diced carrot.
Butter

Method

Sear the lamb neck on all sides in a small amount of olive oil.  Put seared lamb with the herbs and vegetables in a large ovenproof dish.   Pour in the wine and honey. Sprinkle over the salt and peppercorns.  Cook the dish in the oven tightly covered for 3 hours until the meat falls away from the bone.  Discard the bones after separating all the meat and reserve the braising liquid.

Cover the kohlrabi and butternut with water and a teaspoon of salt and bring to the boil until cooked through and soft.  Strain in a bowl and mash to a puree.  Add seasoning and butter to taste.

Assemble the pie
Put the lamb meat in your pie dish.
MIx in a cup of finely diced carrot.
Pour in some of the reserved braising liquid.
Cover with your mash.
Bake in the oven till cubed carrot softens and middle is hot and ready to serve.