Inverted Shepherd\'s Pie
The Dish Archive: Inverted Shepherd's Pie
The Dish: Inverted Shepherd's Pie
The Restaurant: Four Green Fields
The Chef: Tony Rocha
Are you looking for a traditional St. Patrick's Day meal? Try this delicious Shepherd's Pie recipe!
Four Green Fields' "Shepherd's Pie"
--1 lb veal
--1 ¾ lb potato
--1 large onion
--4 large potatoes (for potato boats/skins)
2 bay leaves
--5 cups beef or veal broth
--¼ cup olive oil
--½ cup milk
--Salt and pepper
For the lamb & veal:
Cube lamb and veal (small cubes). Dice onion into ¼ inch pieces. In a medium sized pot, sauté lamb and veal in olive oil until brown. Once brown, drain oil from pot and add onion, sauté for 5 minutes. Deglaze pot with white wine, then add veal/beef broth and bay leaves. Braise for 25 minutes. Salt and pepper to taste.
For potato boats/skins:
Roast 4 large potatoes at 400 degrees until soft (approx 45 min). Cut potatoes in half and hollow out, careful not to cut or tear potato skin. Spray hollowed put skins with vegetable spray and bake upside down at 450 degrees for 25 min or until crisp.
For the potato:
Boil potatoes until soft (can also use excess potato from potato boats/skins). Drain water and add ½ cup milk, salt, butter, and white pepper. Mash potato mixture until it reaches desired consistency.
Place mashed potatoes onto plate and place one potato boat/skin on each side. Pour veal and lamb mixture over the mashed potatoes. Serve immediately with roasted carrots and Brussel sprouts on the side.
(Copyright (c) 2012 Sunbeam Television Corp. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.)