Black and Blue Shepherd's Pie
Prep Time
1 hour. Makes 12 x 640 g pies.Share this:
Ingredients
- 4 Tbsp. Gordon Signature Olive Oil
- 400 g. Onion, 5 mm. dice
- 400 g. Carrot, 5 mm. dice
- 400 g. Celery, 5 mm. dice
- 8 ct. Markon Garlic Cloves, finely chopped
- ½ tsp. Thyme
- ½ tsp. Rosemary
- 2.2 kg. Ground Lamb
- 500 ml. Black Beer (stout or ale)
- 750 ml. Gordon Choice RTU Demi Glace
- 400 g. Gordon Choice Frozen Peas
- Recipe Mashed Stilton Potatoes
- 3.5 kg. Yukon Gold Potatoes
- 200 g. Gordon Choice Unsalted Butter
- 200 g. Stilton Blue Cheese
- ¼ tsp. Fine Sea Salt
- ¼ tsp. White Pepper
- Wash and peel the Yukon gold potatoes, removing any eyes.
- Place in a pot and cover with cold water and season with salt.
- Simmer, ensuring the water continues to boil until the potatoes are soft. (The potatoes are finished when you can insert a skewer and let the potato fall off under its own weight.) Drain immediately—do not let the potatoes sit in the water or they will become soggy.
- Place the well-drained potatoes back in clean pot.
- Add butter, Stilton, salt and pepper, then mash until the potatoes are chunky/smooth and well combined.
- Pipe on top of the shepherd’s pie while still warm.
- Recipe Blond Roux
- 50 g. Butter, softened
- 50 g. All-Purpose Flour
- Whip together the butter and flour.
- Add to thicken the lamb and vegetable shepherd’s pie filling.
Mashed Stilton Potatoes
Ingredients
Preparation
Blond Roux
Ingredients
Preparation
Recipe Preparation
- Heat 2 Tbsp. of olive oil in a rondeau.
- Sauté the onions, carrots and celery until tender. Add the garlic, thyme and rosemary and continue cooking until lightly caramelized. Remove the vegetables and set aside.
- Drain excess blood and moisture from the lamb.
- Heat 2 Tbsp. of olive oil in the rondeau and add the lamb. Sear the meat until the juices run clear, stirring frequently for even colouration. (This also can be done in a roasting pan in the oven with frequent stirring.)
- Drain the fat and moisture purged from the meat and return to the pan.
- Add the black beer and simmer until reduced by half.
- Combine the vegetables, demi glace, peas and the lamb mixture. Stir to combine without mashing the peas.
- Heat to a simmer and add the Blond Roux.
- Season with salt and pepper, then simmer and stir for 2 minutes to thicken. Remove from the heat.
- Assemble by placing 320 g. of lamb and vegetable mixture in a desired serving vessel or takeout container.
- Pipe the Mashed Stilton Potatoes over the lamb-vegetable mix, using about 320 g. of potatoes. Set aside for service.
TO PREPARE À LA CARTE:
- Heat the oven to 200°C and warm the desired number of portions for 15 minutes, or until they reach an internal temperature of 74°C.
- To plate, place the shepherd’s pie on a serving plate and garnish with fresh thyme and rosemary.
