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MasterChef Australia

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Ep 18 - Shepherds pie with smoked eel and bone marrow


MasterChef Australia on TV ONE

Gary Mehigan - Shepherds pie with smoked eel and bone marrow

Braised beef cheek with eel
2 tablespoons olive oil
4 x 200g beef cheeks, trimmed and seasoned, cut into 6cm chunks
1 carrot, finely diced
1 stick celery, finely diced
1 onion, finely diced
3 cloves garlic, peeled
1 fresh bay leaf
3 sprigs thyme
500ml red wine
500ml veal stock
1 bunch flat parsley, washed and roughly chopped
1 smoked eel, skin and bones removed, trimmings reserved
1 x 12 cm marrow bone
Tea smoked potato mash
4 cups rock salt
800g desiree potatoes
250g butter
180ml tea smoked milk
Tea smoke mix
2 tablespoons wood shavings
2 tablespoons rice
1 heaped tablespoon tea
1 heaped tablespoon brown sugar
250ml full cream milk
Pangritata
80ml olive oil
1/2 loaf sourdough, crust removed, torn into chunks
6 slices pancetta, finely sliced, torn into small pieces
Zest of 1 lemon
2 cloves garlic, sliced
5 sprigs thyme

1 Preheat oven to 160C.

2 For braised beef cheeks, heat 1 tablespoon oil in a large frying pan, season beef cheeks with salt and pepper and cook on each side for 5 minutes or until sealed and meat is caramelised. Transfer to
a plate. Meanwhile, in an ovenproof saucepan, over medium heat add remaining oil, carrot, celery, onion and garlic and thyme and bay leaf and cook until vegetables have started to caramelise. Add
beef to vegetables, pour in red wine and reduce for 8 minutes. Add stock and eel trimmings, cover and bake 2-2 1/2 hours. Once meat is tender, remove dish from oven and reduce sauce to desired
consistency on the stovetop. Stir through parsley and remaining eel.

3 For tea smoked mash, increase oven temperature to 200C. Cover the bottom of a shallow baking tray with rock salt and place potatoes on top. Bake for 35-40 minutes or until a skewer passes
through easily.

4 For tea smoked milk, line a large wok with foil and add wood chips, rice, tea leaves and brown sugar. Place over a medium high heat, cover and allow mixture to begin to smoke. Pour milk into a
shallow bowl and place bowl into the wok, cover, reduce heat to medium low and allow to smoke for 10 minutes or until milk is infused.

5 Cut potatoes in half and push through a sieve into a bowl and set to one side. Place a saucepan over a low to medium heat, pour in tea smoked milk, add sieved potato and butter and whisk until
silky and smooth. Season with salt to taste.

6 Place marrow bone in the centre of a greased baking dish, evenly spoon beef cheeks around the bone and moisten with some of the liquid in the pan. Pour remaining sauce through a sieve into a
serving jug to serve alongside pie. Place mash in a piping bag fitted with a large round nozzle and pipe mash over the top of braised beef. Brush with butter and bake for 10-15 minutes or until
golden.

7 For pangritata, warm oil in small frying pan, add bread and cook for 2 minutes, stirring occasionally. Add pancetta shards, lemon zest, garlic and thyme leaves, season with salt and pepper
and mix to combine. Bake in oven for 5 minutes. 

8.  To serve, place pie on a serving board, with a jug of jus on the side and sprinkle with pangritata.


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