Kipfler Chip Shepherds Pie
A great take on the traditional shepherd’s pie with a succulent lamb braise topped with sliced cooked kipfler potatoes, butter and pecorino cheese browned until crisp and golden.
500g Kipfler potatoes, cleaned
40 ml / 2 tablespoons extra virgin olive oil
1kg diced lamb
2 large carrots, diced
3 celery sticks, diced
1 large brown onion, diced
3 garlic cloves, crushed
2 bay leaves
1 teaspoon ground nutmeg
1 litre chicken stock
50g / 4 tablespoon plain flour
Salt
Pepper
30g / 2 tablespoons butter, frozen
30g pecorino or parmesan
Parsley to garnish
Place the potatoes, skin on, in a saucepan and cover with cold water. Bring to the boil, then simmer well for 15-20 minutes or until almost tender but not soft. Remove from heat, drain, and allow to cool. Do not peel.
Pour half the oil into a large, heavy-based saucepan over high heat. Season the lamb with a little salt and pepper. Just as the oil begins to smoke, add half the lamb and brown all over for 5-10 minutes or so. Remove the lamb and set aside. Add the rest of the oil, heat, and add the remaining lamb and brown all over, stirring regularly. Remove and set aside, leaving a little of the cooking juice in the saucepan.
Add the carrot, reduce the heat to medium, and cook for 5 minutes, stirring regularly. Add the celery, onion and garlic, and cook for a further 5 minutes. Deglaze the saucepan with a little chicken stock. Return the lamb and add the bay leaves, nutmeg and remaining chicken stock. Bring to the boil and reduce heat to medium-low. Cover and simmer for 2 hours, stirring regularly. Add more liquid if necessary.
Place the flour in a small bowl. Take enough liquid from the saucepan and stir into the flour to make a thing slurry. Pour the flour mix into the lamb braise and cook on low until the gravy thickens. Check for seasoning. Remove from heat.
Preheat the oven to 180°C/160°C fan. Slice the potatoes lengthwise into 5mm thick chips. Pour the lamb braise into a medium casserole dish. Arrange the potatoes on top, and using a microplane or grater, shred the frozen butter and cheese over the potatoes.
Bake in the oven for 20-30 minutes, or until the potatoes are browned. Serve with peas and cauliflower cheese.
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Kipfler Chip Shepherd’s Pie
Ingredients
- 500g Kipfler potatoes, cleaned
- 40 ml / 2 tablespoons extra virgin olive oil
- 1kg diced lamb
- 2 large carrots, diced
- 3 celery sticks, diced
- 1 large brown onion, diced
- 3 garlic cloves, crushed
- 2 bay leaves
- 1 teaspoon ground nutmeg
- 1 litre chicken stock
- 50g / 4 tablespoon plain flour
- Salt
- Pepper
- 30g / 2 tablespoons butter, frozen
- 30g pecorino or parmesan
- Parsley to garnish
Method
- Place the potatoes, skin on, in a saucepan and cover with cold water. Bring to the boil, then simmer well for 15-20 minutes or until almost tender but not soft. Remove from heat, drain, and allow to cool. Do not peel.
- Pour half the oil into a large, heavy-based saucepan over high heat. Season the lamb with a little salt and pepper. Just as the oil begins to smoke, add half the lamb and brown all over for 5-10 minutes or so. Remove the lamb and set aside. Add the rest of the oil, heat, and add the remaining lamb and brown all over, stirring regularly. Remove and set aside, leaving a little of the cooking juice in the saucepan.
- Add the carrot, reduce the heat to medium, and cook for 5 minutes, stirring regularly. Add the celery, onion and garlic, and cook for a further 5 minutes. Deglaze the saucepan with a little chicken stock. Return the lamb and add the bay leaves, nutmeg and remaining chicken stock. Bring to the boil and reduce heat to medium-low. Cover and simmer for 2 hours, stirring regularly. Add more liquid if necessary.
- Place the flour in a small bowl. Take enough liquid from the saucepan and stir into the flour to make a thing slurry. Pour the flour mix into the lamb braise and cook on low until the gravy thickens. Check for seasoning. Remove from heat.
- Preheat the oven to 180°C/160°C fan. Slice the potatoes lengthwise into 5mm thick chips. Pour the lamb braise into a medium casserole dish. Arrange the potatoes on top, and using a microplane or grater, shred the frozen butter and cheese over the potatoes.
- Bake in the oven for 20-30 minutes or until the potatoes are browned. Serve with peas and cauliflower cheese.
