Deconstructed Shepherd’s Pie Recipe
Roasted beef tenderloin served with Saint-Andre potato gratin, summer peas, and Bordeaux jus.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Beef Tenderloin
Preheat the oven to 400°F (200°C). Season the beef tenderloin with salt, black pepper, and fresh thyme. Sear the beef in a hot skillet with butter for 3-4 minutes on each side until browned. Transfer to the oven and roast for 15-20 minutes for medium rare. Let rest before slicing.
Make the Potato Gratin
Thinly slice the potatoes and layer them in a greased baking dish. Pour heavy cream over the potatoes, then layer Saint-Andre cheese on top. Dot with butter. Bake in the oven at 350°F (175°C) for 30-35 minutes until golden and bubbly.
Cook the Summer Peas
In a pot, bring water to a boil. Add the summer peas and cook for about 2-3 minutes until bright green and tender. Drain and season with salt and pepper.
