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Beef Marination and Cooking

  • Beef Chuck, Diced 1.0 kg
  • Salt 10.0 g
  • Black pepper, coarse 10.0 g
  • All-Purpose Flour 200.0 g
  • Yellow Onion (diced) 100.0 g
  • Carrots, diced 100.0 g
  • Celery, diced 50.0 g
  • Garlic Cloves, Finely Minced 5.0 pc
  • Tomato paste 20.0 g
  • Fresh Thyme 4.0 pc
  • Bayleaf 3.0 pc


Mash Potato

Final Plating

  • Freshly Chopped Parsley 5.0 g
  • Melted Butter

Shepherds Pie reinterpeted with chunky and tender beef bourginon



  1. Beef Marination and Cooking

    1. Season Beef Chuck with salt, pepper and coat with flour, brown in pot, set aside both beef and pan (to deglaze)
    2. Brown the vegetables in a pot.
    3. Add tomato paste into the existing pot, saute for 5 minutes and add in the browned beef chuck.
    4. Add in garlic, thyme and bayleaf.
  2. Sauce

    1. Combine both ingreidents in a pot and bring to boil.
    2. Constantly whisking to prevent lumps until thickened.
  3. Beef Bourguingon

    1. Combine (Sauce & Beef) into a pot.
    2. Simmer until tender.
    3. Set aside to cool.
  4. Mash Potato

    1. Add milk, water, salt, Kn CHicken stock and white pepper into a pot Bring to a simmer
    2. Add in KN Potato Flakes and whisk until well combined.
    3. Add butter and fold in mashed potato
    4. Remove from heat and place into piping bag when cooled.
  5. Final Plating

    1. Pour Beef Bourguingon into a bakeware and pipe mash potato over.
    2. Brush with melted butter and bake in oven till the mash potato turns golden brown.