Recipe: Shepherd's pie with comber potatoes
Why not help celebrate our homegrown produce with these Comber potato recipes from Balloo House chef Danny Millar
What you'll need
150g shelled fresh peas
1 clove garlic
1 sprig mint
500g neck of spring lamb
2 large carrots
5 sprigs thyme
4 cloves garlic
2 tablespoons tomato puree
2 litres browned chicken stock
300g peeled Comber potatoes
In a deep roasting tray, seal off the neck of lamb. Add the 2 peeled carrots — keep whole — diced onion, tomato puree, thyme, garlic and chicken stock. Braise for 2-3 hours until tender.
Allow to cool. Remove lamb and carrots. Flake the lamb meat and dice carrots. Strain stock and reduce until it reaches sauce consistency. Check seasoning. Return lamb and carrot. Keep warm.
Trim all the sinew and fat from the loin. Gently roast in pan with a little oil and thyme until pink in middle — about 4-5 minutes each side. Leave to rest.
To make the mushy peas, place peas in salted boiling water for 2-3 minutes until cooked. Slice shallot, garlic and mint. Add two thirds of the peas and cream. Bring to the boil, check seasoning and liquidise. Add whole peas.
For potato topping, boil potatoes in salted water until cooked. Bring butter and cream to the boil.
Put potatoes through drum sieve. Add the butter mixture. Check seasoning and place mixture in siphon gun.
Place a spoonful of mushy peas in each glass. Add a spoonful of lamb mixture and top with potato.