Stargazy Shepherd’s Pie

Shepherd pie is another British classic and usually requires mince lamb. Our twist: we use a slowly cooked lamb shank, and leave an appealing bone sticking out of the dish when served.
The name ‘Stargazy’ is inspired from the British dish where pilchard’s heads are sticking out from the pastry. View the full recipe here.

Ingredients

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Braising the Lamb:

• Lamb shanks 1 pc

• Flour, all-purpose 10 g

• Salt 3 g

• Black pepper 0.90 g

• Olive oil 24 ml

• Mire poix 0.10 pc

• Bouquet garni 0.10 pc

• Knorr Demi Glace Sauce (6x750g) 10 g

• Water,hot 100 ml

For the Sauce:

• Olive oil

• Onion, brunoise 20 g

• Minced garlic 2 g

• Knorr Italian Tomato Base (12x700g) 90 g

• Worcestershire Sauce 10 ml

• Peas 60 g

• Salt

• Black pepper

• Carrot, diced 20 g

The Mashed Potato:

• Water,hot 100 ml

• Potatoes 200 g

• Egg, york 0.50 pc

• Cheddar cheese 25 g

• Salt

The Sauce:

• Water,hot 50 ml

• Knorr Demi Glace Sauce (6x750g) 10 g

Plating & Baking:

• Sweet Potato, thin sliced, round 10 g

• Potato, thick slices, round 10 g

• Side salad 1 pc

• Bread slices 1 pc

• Knorr Demi Glace Sauce (6x750g)

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• ​Preparation

1. Braising the Lamb:

   • 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.

   • Add mire poix and bouquet garni.

   • Dilute Knorr Demi Glace Base in hot water whisk until dissolved, pour over the lambs.

   • Cover with aluminum foil and bake in the oven on 160°C for 2 hours.

2. For the Sauce:

   • Meanwhile, sauté garlic, onion, celery in olive oil.

   • Add Knorr Italian Base and Worcestershire sauce.

   • Add frozen peas, season with salt and pepper.

   • Add the mix on top of the lamb tray, cover and bake for another 1 hour.

   • Remove from oven and set on the side.

   • Clean meat off the bone, and mix again in the sauce, keeping the bones for another use.

3. The Mashed Potato:

   • Bring water to a boil, add potatoes when boiled, remove from water and mash the potatoes.

   • Add egg yellow and mix well, add the grated cheddar cheese, and salt.

4. The Sauce:

   • Bring hot water and Knorr Demi Glace Base together and whisk over medium heat, simmer until thick for up to 10 minutes. Serve on the side.

5. Plating & Baking:

   • Using oval baking deep plate for two persons, add ragout mix, stick two pieces of bones.

   • Pipe mashed potato and lay slices of potato as shown in the photo. Brush with melted butter and bake in oven for 25 minutes or until hot from inside and golden colour.

   • Serve with side salad, slices of bread and Knorr Demi Glace sauce.