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Braised Veal Shepherd's Pie with Sartori Parmesan Mashed Potatoes



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2 - 3 ea. (4 lb.) veal hindshanks (IMPS/NAMP 337)
1 tsp. plus 1 tbsp. kosher salt, divided
1 tsp. freshly ground black pepper, more as needed
1/2 cup vegetable oil
1/2 cup (4 oz.) unsalted butter
3 cups (1 lb.) chopped onions
2 cups (10-1/4 oz.) chopped carrots
1 cup (4-3/4 oz.) all-purpose flour
2 cups dry white wine
1/4 cup (3-1/2 oz.) tomato paste
2 qt. rich veal stock
3/4 cup (4 oz.) shredded Sartori Fontina Cheese
5 lb. baking potatoes, peeled, cut into 2-inch pieces
1 cup milk
3/4 cup (6 oz.) unsalted butter, room temperature
1 cup (4-1/2 oz.) grated Sartori Parmesan Cheese


  1. 1
    Remove veal shank meat from the bone and cut into 1/2-inch pieces; season with 1 tsp salt and 1 tsp pepper. Heat oil in rondo. Add shank meat; brown evenly. Remove veal from pan and set aside; pour off drippings.
  2. 2
    Melt 1/2 cup butter in rondo; add onions and carrots. Sauté until onions are golden brown. Sprinkle flour over vegetables; stir well. Cook 2 to 3 minutes. Deglaze pan with wine and tomato paste and reduce to au sec. Stir in stock; return veal to pan. Bring to a boil; cover tightly. Braise in 325°F oven 1-1/2 to 2 hours or until veal is fork-tender.
  3. 3
    Remove veal from pan; divide evenly among twelve 16 ounce baking dishes; cover and set aside. Strain braising liquid into large saucepan. Simmer until reduced to 4 cups and sauce is syrupy and clarified but not too intense, skimming surface as needed. Season with salt and pepper.
  4. 4
    Ladle 3 oz sauce into each baking dish. Cover and let cool.
  5. 5
    Top each baking dish with 1 cup mashed potatoes, spreading to cover entire surface. Sprinkle each with 1 Tbsp Sartori Fontina Cheese. Cover and refrigerate until ready to serve.
  6. 6
    For Parmesan Mashed Potatoes: Add 1 Tbsp salt and potatoes to boiling water. Cook until potatoes are fork-tender; drain. Place potatoes in mixer bowl. Mix on low speed, adding milk, 3/4 cup butter and Sartori Parmesan Cheese, until smooth. Season with salt and pepper.


Recipe adapted from Chef Waldy Malouf, Beacon Restaurant, New York, NY

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cuisines European, North & South American
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