Secret Recipe: Warm and Delicious Shepherd's Pie from The Cavalier

Secret Recipe: Warm and Delicious Shepherd's Pie from The Cavalier


If you’re in the mood for comfort food—and let’s be real, who isn't?—then prepare your kitchen for this savory recipe from Chef Jennifer Puccio that's guaranteed to keep you warm and full all winter. 

Puccio, who commands the kitchens at Marlowe, The Cavalier, and Park Tavern, has earned a three-star review on at least five occasions. But it's her amazing dishes from the Marlowe burger to those Big Eat-worthy Brussels sprout chips that make us adore her. Her classic shepherd’s pie includes diced lamb, seasonal vegetables, and a cheddar-potato topping so good you'll want to lick the bowl. Avoid the drive over to The Cavalier and give in to the food coma that comes with eating this tasty Irish favorite at home. 

Potato Cheddar Mix

2 qts diced yukon potato

5 oz cheddar cheese

8 egg yolks

1/3 cup sliced chives 

3 oz butter (room temp)

1  cup heavy cream (warm)  


1. Peel and dice yukon potato making sure it is diced the same size to ensure even cooking.

2. Add potatoes to a large pot and cover with cold salted water. Simmer potatoes till soft and fully cooked.

3. Strain potatoes, making sure potatoes are still warm, and add to a full sheet tray. Dry potatoes in oven at 300° for 10 minutes.

4. Dice potato in a large bowl and add cheese, yolks, chives, butter, and cream. Mix until well incorporated. Season with salt.

Lamb Marinade

1 bushel thyme, picked

1 bushel rosemary, picked

1 bushel oregano, picked

5 garlic cloves, peeled

1 cup blend oil

5. Blend together the oil and the garlic first, add the herbs and emulsify.


6. 2 lamb legs, roasted rare to medium rare. 

7. Cut the lamb into 1/2-inch chunks and rub liberally with the marinade.

8. Sear briefly over high heat to caramelize the marinade, cooking as little as possible.

Vegetable mix/ sauce

½ carrot, onion, celery and leeks - diced to ¼ inch. 

1 quart veal demi glace

¼ cup slow-roasted garlic puree

9. Sauté the vegetable in butter over low heat till tender, no color.

10. Add the garlic puree and stir to combine.

11. Add the demi glaze and remove from the heat.

12. Add the diced lamb and combine.

13. Put the lamb and vegetables into an oven-proof baking dish.

14. Cover with the potato mixture and cook at 425° till brown and crispy.

15. Combine.


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