Lamb Mixture

Ingredients Weight Measure
Onion, minced 2 cups
Celery, minced 2 cups
Green pepper, minced 1-1/2 cups
Garlic, minced 5 tsp.
Lamb, lean, ground 5 lbs.
Eggs, beaten 5 ea.
Breadcrumbs, fine 1-1/4 cups
Olive oil 1/3 cup
TABASCO® brand Garlic Pepper Sauce 3 Tbsp. + 2 tsp.
Tomato sauce, fresh 1 cup
Thyme leaves, fresh, minced 2 Tbsp.
Oregano, fresh, minced 3 Tbsp.
Kosher salt 5 tsp.

Vegetable Julienne

Ingredients Weight Measure
Carrots, julienne 16 oz.
Zucchini, julienne 16 oz.
Leeks, julienne 16 oz.
Olive oil 2 oz.
Basil leaves, fresh, minced 2 oz.
TABASCO® brand Garlic Pepper Sauce 2 tsp.
Kosher salt 1 Tbsp.

Potatoes Supreme

Ingredients Weight Measure
Heavy cream 2 cups
Gruyere cheese, grated 12 oz.
Idaho potatoes, steamed and riced, warm 38 oz.
Salt to taste
White pepper, ground to taste
Egg yolks 4 oz.
Nutmeg, ground 1/2 tsp.

Fresh Tomato Sauce

Ingredients Weight Measure
Garlic, minced 2 Tbsp.
White onion, medium dice 3 cups
Olive oil 1/2 cup
Tomato paste 1 cup
Lamb stock, rich 1-1/2 cups
Red wine 1 cup
Bouquet garni: parsley, thyme, bay leaves, peppercorns 1 ea.
Roma tomato, rip, concassé 4 lbs.
Honey 2 Tbsp.
TABASCO® brand Garlic Pepper Sauce 1 Tbsp.
Kosher salt to taste


  1. For the Lamb Mixture, sweat onions, celery, pepper and garlic in olive oil until soft. Chill down.
  2. Combine all ingredients and mix well.
  3. Fill 20 round stainless steel rings with the lamb mixture and place rings on a sheet pan.
  4. Bake at 400°F until internal temperature reaches 100°F.
  5. Meanwhile, prepare the Vegetable Julienne by sweating vegetables in olive oil until blanched.
  6. Season with the basil, TABASCO® Garlic Pepper Sauce and salt.
  7. For the Potatoes Supreme, heat cream, add cheese and melt.
  8. Whip into warm, riced potatoes. Season to taste.
  9. Cool down and beat in egg yolks.
  10. For the Fresh Tomato Sauce, sweat garlic and onions in olive oil 5 minutes.
  11. Add tomato paste and caramelize slightly.
  12. Add stock, wine and bouquet garni; bring to a fast simmer for 15 minutes.
  13. Add tomato concassé and cook on medium for 30 minutes.
  14. Season with honey, TABASCO® Garlic Pepper Sauce and kosher salt.
  15. Remove gouquet garni and puree tomato sauce with an immersion blender until smooth.
  16. Top each ring with 2 oz. Vegetable Julienne, and then pipe 2 oz. Potatoes Supreme on each ring.
  17. Put back into 400°F oven and bake until potatoes are set and meat reaches 160°F.
  18. To serve, place a Shepherd's Pie atop Fresh Tomato Sauce and remove ring.

Yield: 20 servings