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Braised Lamb:


Mashed Potato:

  • Hot water 1.0 l
  • Potatoes 2.0 kg
  • Egg, york 5.0 pc
  • Cheddar cheese 250.0 g
  • Salt


Plating & Baking:

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  1. Braised Lamb:

    • Dip lamb shanks in flour, season with salt & pepper, colour the shanks golden in oil, remove and set on the side in a baking tray.
    • Add mirepoix and bouquet garni.
    • Dilute Knorr Professional Demi Glace Base in hot water, whisk until dissolved, pour over the lambs.
    • Cover with aluminum foil and bake in the oven at 160°C for 2 hours.
  2. Sauce:

    • Meanwhile, sauté garlic, onion, celery in olive oil.
    • Add Knorr Professional Italian Tomato Base and Worcestershire sauce.
    • Add frozen peas, season with salt and pepper.
    • Add the mix on top of the lamb tray, cover and bake for another 1 hour.
    • Remove from the oven and set on the side.
    • Clean meat off the bone, and mix again in the sauce, keeping the bones for another use.
  3. Mashed Potato:

    • Bring water to a boil, add potatoes when boiled, remove from water and mash the potatoes.
    • Add egg yellow and mix well, add the grated cheddar cheese, and salt.
  4. Sauce:

    • Bring hot water and Knorr Professional Demi Glace Base together and whisk over medium heat, simmer until thick for up to 10 minutes. Serve on the side.
  5. Plating & Baking:

    • Using an oval baking deep plate for two persons, add ragout mix, stick two pieces of bones.
    • Pipe mashed potato and lay slices of potato as shown in the photo. Brush with melted butter and bake in the oven for 25 minutes or until hot from inside and golden colour.
    • Serve with side salad, slices of bread and Knorr Professional Demi Glace Base.