Recipe Card

A refined, plated take on shepherd’s pie: rich lamb filling set inside a ring mold, topped with torched duchess potatoes, accented by a pea-mint purée swipe, glazed carrots, parmesan crisp, and lamb jus.

Ingredients — Lamb Base

• 600 g ground lamb
• 1 onion, 1 carrot, 1 celery stalk — finely diced
• 2 garlic cloves, minced
• 1½ tbsp tomato paste
• 80 ml red wine (optional) + 250 ml beef/lamb stock
• 1 tsp Worcestershire sauce
• 1 tsp fresh thyme + ½ tsp rosemary, chopped
• 80 g peas (frozen OK)
• Salt & pepper, olive oil

Ingredients — Duchess Potatoes

• 800 g floury potatoes (Maris Piper/King Edward), peeled & cubed
• 60 g butter + 80 ml heavy cream
• 2 egg yolks
• Pinch nutmeg, white pepper, salt
• (Optional) 30 g finely grated parmesan

Ingredients — Accents & Garnish

• Pea-mint purée: 150 g peas, 10 g butter, pinch salt, 6–8 mint leaves
• Glazed baby carrots: 8 small carrots, 10 g butter, 1 tsp honey, pinch salt
• Lamb jus: reduce 250 ml stock to a syrupy glaze
• Parmesan crisp (tuile): 40 g finely grated parmesan
• Micro-herbs (pea shoots), flaky sea salt

Equipment

• 9–10 cm (3.5–4″) ring mold per plate
• Piping bag + large star tip (e.g., 1M/824)
• Offset spatula; squeeze bottle; small torch (optional)

Instructions

1. Lamb base: Sweat onion, carrot, celery in oil 6–8 min. Add garlic 30 s, tomato paste 1 min. Brown lamb; deglaze with wine. Add stock, Worcestershire, herbs; simmer 20–25 min to a thick ragù. Fold in peas; season.
2. Duchess potatoes: Boil potatoes in salted water until tender; drain well. Mash or rice. Beat in butter, warm cream, yolks, nutmeg, salt/white pepper (and parmesan). Transfer to piping bag with star tip.
3. Pea-mint purée: Blanch peas 2 min; drain. Blend hot with butter, mint, salt; add a spoon of hot water if needed. Pass for silky texture. Keep warm.
4. Glazed carrots: Sauté carrots in butter 1 min; add splash of water + honey; cover and glaze until just tender and shiny. Season.
5. Parmesan crisp: On parchment, spread thin rounds of grated parmesan (8–9 cm). Bake 200°C/390°F 5–6 min until lacy and golden; cool to set.
6. Jus: Reduce stock to a glossy nappe consistency; hold warm in a squeeze bottle.
7. Plating (see codification below): Warm plates. Swipe pea purée from 8→2 o’clock. Center the ring mold; pack in 150 g lamb base, level. Pipe duchess rosettes over the top; torch lightly for color. Place 2 glazed carrots at 2–3 o’clock. Add a parmesan crisp leaning at 11 o’clock. Dot jus at 4–5 o’clock. Finish with micro-herbs and flaky salt.

Nutrition (per plate)

~740 kcal • Carbs 58 g • Fat 40 g • Protein 34 g (est.)