Shepherd’s Pie and Lamb Tit-Bits by The Lovat in Fort Augustus

Scotland has some of the finest ingredients in the UK and we capitalise on this wealth of culinary resources. From freshly caught Scottish seafood to locally reared meat, The Lovat proudly showcases a diverse menu in both the Lovat Brasserie and the Station Road Restaurant. 
In 2007, we were named a Top 10 Restaurant in Scotland by the Press and Journal, then after winning 3 AA rosettes for culinary excellence in 2014 we went on to win Best Restaurant in the Highlands & Islands Food & Drink Awards as well as Best Restaurant Experience in the Highlands & Islands Tourism Awards. 

Recommended Wine:
Glass of Chamuyo Malbec, 2010, Mendoza Vineyards, Argentina  
Shepherd’s pie:
150g minced Scottish lamb
1 chopped shallot
10g diced carrot
100g lamb stock
10g butter
8g tomato paste
75g mashed potato to garnish
200g Scottish lamb shoulder
2 chopped garlic cloves
3g chopped rosemary
3g chopped thyme

Lamb Sweetbreads:
100g Scottish lamb sweetbreads, soaked in water for 24hrs
20g butter
Best end of Scottish lamb:
1 chopped garlic clove
3g chopped rosemary
3g chopped thyme
20g butter
Pea purée:
100g frozen peas
4 mint leaves
Enough water to cover
Shepherd’s pie:
Sweat the shallots in butter, add the mince and brown then add the tomato paste and stock and cook for 10 minutes. Add the carrots and cook for a further 10 minutes, then pour into a dish and pipe hot mash on top.
Spread garlic and herbs over the shoulder and cook in a pressure cooker for 1 hour. Allow to cool, then shape into a cylinder, cut into 4 then pan fry.
Cover with fresh water and bring to the boil. Chill, then remove the fine membrane, coat in plain flour and cook in butter until golden.
Best end of Scottish Lamb:
Season on the lamb then pan fry in butter with the garlic and herbs, keeping the lamb pink.
Pea purée:
Bring the water to the boil with the mint leaves. Add the frozen peas. Bring back to the boil, strain – reserving the liquid. Blitz the peas adding reserved liquid as required to obtain a smooth purée. Season to taste
How To Serve:
Spread the pea purée and arrange the Shepherd’s pie and lamb tit-bits on a hot plate. At Station Road, our restaurant, we serve the Shepherd’s Pie in a potato basket
Chef’s tip:
Roll the shoulder in cling film very tight to get the cylindrical shape then leave in the fridge overnight.

In association with Taste Communications.