Stargazy Shepherd’s Pie
METHOD
Braising the Lamb:
- 1. Dip lamb shanks in flour, season with salt & pepper, colour the shanks in oil, golden colour, remove and set on the side in baking tray
- 2. Add mire poix and bouquet garni
- 3. Dilute Knorr Demi-glace in hot water whisk until dissolved, pour over the lambs
- 4. Cover with aluminum foil and bake in the oven on 160°C for 2 hours.
For the Sauce:
- 1. Meanwhile, sauté garlic, onion, celery in olive oil
- 2. Add Knorr Tomato pronto and Worcestershire sauce
- 3. Add frozen peas, season with salt and pepper
- 4. Add the mix on top of the lamb tray, cover and bake for another 1 hour
- 5. Remove from oven and set on the side
- 6. Clean meat off the bone, and mix again in the sauce, keeping the bones for another use.
The Sauce:
- Place the water into a pot, whisk in the Knorr Demi-Glace Powder and bring to the boil stirring continuously; Serve on the side.
Plating & Baking:
- 1. Using oval baking deep plate for two persons, add ragout mix, stick two pieces of bones
- 2. Pipe mashed potato and lay slices of potato as show in the photo. Brush with melted butter and bake in oven for 25 minutes or until hot from inside and golden colour.
- 3. Serve with side salad, slices of bread and Knorr Demi-Glace sauce.
Ingredients
Braising the Lamb:
4 pc lamb shanks
40 g Flour
4 g Salt
1.6 g black pepper, cracked
16 ml Olive oil
40 g Mire Poix ( Carrot, Onions and Leeks)
16 g Knorr Demi Glace Brown Sauce Mix
400 ml water, hot
For the Sauce:
Olive oil
8 g Garlic - Minced
80 pc onion, chopped
80 g celery, diced
400 g Knorr Tomato Pronto
40 ml Worcestershire sauce
240 g Frozen peas
80 g Carrot, diced
4 g Salt
2 g black pepper, cracked
For the Sauce:
400 ml water, hot
40 g Knorr Demi Glace Brown Sauce Mix
Plating & Baking:
400 g Mashed potatoes, prepared
40 g Sweet Potato, thin sliced, round
40 g Potato, Thin Slices , round
4 pc Side Salad
4 pc `Sliced bread
