Author Notes
a fun take on shepards pie turned into a fun appetizer —andy nguyen
Ingredients
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2 cups
braised lamb shank, finely shredded
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1/2 cup
caramelized yellow onions
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2 pounds
yukon gold potatoes
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1/4 cup
marsala wine, reduced by half
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1/8 cup
veal demi glace
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1 cup
carrots, brunoise
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1 cup
celery brunoise
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1 cup
chicken stock
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1/2 pound
yukon potatoes
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1/4 cup
roasted garlic
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1/4 cup
butter, unsalted
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1/8 cup
heavy cream
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tt
salt and pepper
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1
cup grated manchego
Directions
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First place yukon gold potatoes in a pot of boiling water and cook until tender. Once tender place in a food mill and mill. Shred braised lamb, if it is cold heat it up slightly so it is easier to shred. In a large mixing bowl add milled potatoes, shredded lamb and caramelized onions mix until throughly incorporated. Add cheese, reduced marsala wine and demi glace. Season with salt and pepper. Place in the refrigerator for 15 minutes.
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Once slightly cold, roll into one ounce balls and line on a sheet pan, until needed. Set up a standard breading station, Panko bread crumbs, Seasoned all purpose flour and egg wash. Bread all croquettes and set aside until ready to serve up.
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For the garlic puree, place chicken stock and potatoes and roasted garlic into a small pot and cook until tender, alternating with butter and cream blend until smooth. Serve warm.
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To serve up, fry croquettes until golden brown. Serve under a bed of brunoise vegetables and roasted garlic puree!
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