Recipe: Billy's shepherd's pie with best end of lamb
PUBLISHED: 11:35 22 September 2010 | UPDATED: 17:53 20 February 2013
A simple-looking shepherd's pie is transformed by Jollan d'Souza at The Rusty Gun near St Ippolyts
THE care that goes into this dish, called on the menu simply Billys shepherds pie with best end of lamb, though with rather more to it than meets the eye, is a fair indication of the approach to food at The Rusty Gun, which opened earlier this year.
The building belongs to Chris Gerards Innventure group and offers a weekly-changing Ramblers Menu plus specials under head chef Jollan dSouza, with all fresh food featuring local produce where commercially available.
Says Jollan, We try to keep all our stock fresh, with sauces made every morning for the day and all the vegetables and potatoes cooked on the day for the day.
The menu consists of a variety of traditional British pub classics alongside a variety of other seasonal products and, as a highight, an eight-course tasting menu that showcases the talent in the kitchen and features 60 per cent of all the dishes on the menu.
Billys shepherds pie with best end of lamb (serves 6)
shallot, diced; 200g cauliflower florets; 60g butter; 120ml chicken or vegetable stock
Sweat shallot in a little oil, add cauliflower and butter and cook on medium heat until butter has melted. Add the stock and bring to the boil. Remove from heat as soon as cauliflower is tender. Blitz with a hand blender, season and pass through a fine sieve. Set aside in a warm place
shallot, diced; 200g girolle mushrooms; 60g butter; 60ml chicken or vegetable stock; 60g tomatoes, skinned and deseeded
Sweat shallot in a little oil, add mushrooms and butter and cook on medium heat until butter has melted. When you add the stock, add the tomatoes and finish same way as cauliflower puree.
Sauted girolles with spinach
200g girolles; 2 large handfuls of spinach; shallot diced
Wash mushrooms and spinach and pat dry. Saut mushrooms with shallot in a little olive oil, add spinach and allow to wilt, remove from pan and drain on kitchen paper.
For the stock: 300g lamb shoulder; 2 cinnamon sticks; 2 star anise; 2 cloves; 2 shallots, roughly chopped; 4 cloves of garlic, squashed; 1 leek, chopped
For the mixture: 8 white anchovy fillets; 5 cloves of garlic, finely chopped; 2 shallots, finely chopped; bunch of parsley, chopped; salt & pepper
Place lamb shoulder, cinnamon, star anise, cloves, shallots, garlic and leeks into pan with enough water to cover. Simmer on low heat for 8 hrs, or until meat is tender and almost falling off bone. Once cooked, remove shoulder from stock and pick off all the meat.
Place meat in mixing bowl with anchovies, garlic, shallots and mix well. Add parsley, a small amount of olive oil and salt and pepper to taste. Roll mixture into a long sausage, wrap tightly in cling film, roll more until really tight and leave in fridge to chill. When ready to use, cut into portions and reheat in oven at 160.
200g lamb mince; 60g peas; 1 portion curry puree; 3 large potatoes, peeled and diced; pint cream; Salt & pepper
1 onion, chopped; 3 cloves of garlic; 5 sprigs of thyme, picked; 3 bay leaves; 2 star anise; 1 cinnamon stick; tbsp Garam Masal; tbsp ground cumin; tbsp cumin seeds; tbsp coriander seeds; ground coriander; 5ml cider vinegar; 400ml tomato juice; 200g tomato puree; 100ml coconut milk; Salt & pepper; bunch fresh coriander
Heat oil in a pan and fry the onions, garlic and thyme. Place spices in a dry pan and toast to release the flavour, being careful not to burn them. Add spices to onion mix and cook out for further 3 mins. Add cider vinegar, tomato juice and tomato puree and simmer for another minute. Add coconut milk, season and stir through, then take off heat. Once mixture has cooled slightly, place it and the coriander in blender until smooth, then pass through fine sieve.
Heat some oil in small pan and fry the lamb mince until browned. Drain off excess fat and add the curry puree. Cook the peas, add to the mixture, cook for another 2 mins and set aside.
Boil the potatoes until soft, drain off all excess water, roughly mash, add cream and season. Pass through a fine sieve. When ready to serve, heat mince on hob until hot, then split between 6 glass tumblers. Put potato into piping bag and top mince.
1 loin of lamb, with excess fat removed; Salt & pepper
Pre-heat oven to 160. Season lamb before searing in hot pan. Put lamb in oven for 3 mins then remove and rest for 5 mins. Cut into 18 pieces so each person has 3 slices.
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The Rusty Gun, London Road,
near St Ippolyts SG4 7PG
01462 432653 email@example.com