Shepherds Pie

Posted by System Administrator Friday 7th November 2014 0 Comment(s) Wine & Food Inspirations,
Restaurant: The Pigs Ear, Nassau Street
Website: www.thepigsear.ie
Address: 4 Nassau Street Dublin 2
 
Telephone number for bookings: 00353 16703865
 

Chef: Stephen McAllister
Preparation time: 20 Minutes
Cooking time: 1 Hour
List of Ingredients: Lamb


Method:
Ingredients
2 onions, peeled and diced
2 large carrots, peeled and diced
2 tbsp oil
50 g butter
Sprigs thyme & rosemary
200 g braised lamb Chump
300 g minced Irish lamb 
1 tbsp tomato puree
1 tbsp ketchup
2 tbsp Worcestershire sauce
1 litre chicken stock
250 g frozen peas
for the topping
500 - 600 g potatoes, peeled and cut into chunks
100 g butter
2 egg yolks 
 
Method
  • In a large bottomed pot cook the onions and carrots with the olive oil and butter, add the thyme and rosemary, cook until just staring to colour.
  • In a heavy based frying pan fry the Lamb mince until brown.
  • Strain off any unwanted fat then add the browned mince to the pot with the onions and carrots.
  • Add braised lamb chump, tomato puree, ketchup, Worcestershire sauce and stock. 
  • Cook for 20 minutes until the liquid has reduced.
  • Season and allow to cool down.
  • Add the peas and then transfer to a glass jar.
  • Boil the potatoes until tender, mash and add the butter and egg.
  • Season with salt and ground white pepper.
  • Top the meat mixture and spread the potatoes on top.
  • Cook in an oven (190 C) until the topping is golden brown.
  • Serve nice and hot.

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