Name: Rabbit shepherd’s pie
Cook time: 70 min
Total time: 70 min
Yield: 6
Ingredients: 1 rabbit (or 750g skinned and boned chicken thighs); 1 stalk celery; 1 medium onion, peeled and finely chopped; 2 small carrots, peeled and diced; 1 small parsnip, peeled and diced; 3 1/2 tablespoon olive oil; 1 chorizo sausage, sliced; 1 tablespoon chopped thyme; 2 tablespoon chopped rosemary; 1 tablespoon wholegrain mustard; 2 teaspoon tomato concentrate; 1/3 cup dry white wine; 3 tablespoon plain flour; 2 cup light stock or water; 1 1/4 teaspoon salt; 1.2 kilogram potatoes, such as agria (or a type good for mashing); 2 tablespoon butter; 125 millilitre milk, heated; 2 tablespoon finely grated parmesan cheese (optional); melted butter, for potato top

Rabbit shepherd’s pie

This is not shepherd’s pie in the strictest sense as it uses rabbit rather than lamb but it does have the golden potato topping of a shepherd’s pie.

Serves 6

Cook

1H 10M

Ingredients

1 rabbit (or 750g skinned and boned chicken thighs)

1 stalk celery

1 medium onion, peeled and finely chopped

2 small carrots, peeled and diced

1 small parsnip, peeled and diced

3 1/2 tablespoon olive oil

1 chorizo sausage, sliced

1 tablespoon chopped thyme

2 tablespoon chopped rosemary

1 tablespoon wholegrain mustard

2 teaspoon tomato concentrate

1/3 cup dry white wine

3 tablespoon plain flour

2 cup light stock or water

1 1/4 teaspoon salt

1.2 kilogram potatoes, such as agria (or a type good for mashing)

2 tablespoon butter

125 millilitre milk, heated

2 tablespoon finely grated parmesan cheese (optional)

melted butter, for potato top

Method

1.If using rabbit, remove the meat from the bones with a small sharp knife. Cut flesh into large cubes, discarding any fat. Include the kidneys if you like them. If using chicken thighs, trim off fat and cut flesh into large cubes.

2.Trim celery stalk, scrub with a vegetable brush, then chop. Put onion, carrots, parsnip and celery in a large frying pan with 2 tablespoons oil and cook gently for about 15 minutes, until everything is tender. Transfer to a plate.

3.Add 1½ tablespoons oil to pan, let oil get hot, then add rabbit or chicken and brown lightly on one side. Add chorizo and return vegetables to pan. Add the herbs, mustard and tomato concentrate.

4.Pour in the wine and let it evaporate by half, then sprinkle in the flour. Stir in the stock and ¾ teaspoon salt and bring to a gentle boil. Cook for 1 minute, stirring, then turn off the heat. Transfer to a shallow pie dish.

5.Meanwhile, cook potatoes in boiling water until tender.

6.Preheat oven to 200°C fan forced.

7.Drain potatoes and return to hot pan over heat briefly to drive off clinging water. Mash potatoes with butter, adding hot milk to make a light, fluffy purée. Season with remaining ½ tsp salt, or to taste.

8.Spoon dollops of potato on top of rabbit. Scatter with parmesan, if using, and dribble over a little melted butter.

9.Put pie in the preheated oven with a baking sheet underneath in case of spillages. Cook for 30 minutes, or until filling is bubbling and topping golden. Cool for 10 minutes before serving.

While it is not difficult to bone a rabbit, these tips may help. Keep the knife right on the bone and scrape and cut away the meat (if you are cutting through flesh, you will be leaving flesh behind on the bone). Allow plenty of time for the job and keep your wits about you. Always work with the blade of the knife going away from you in case you slip.
Note

Women's Weekly Food