Shepard’s Croquettes

Check our Lucky 32 Southern Kitchen Blog Post – In Sheep’s Clothing: Sheperd’s Pie Revisited

2 pounds mashed potatoes
2 cups Croquette Filling
½ tsp salt
¼ tsp black pepper
1 cup all purpose flour
3 eggs, beaten
2 cups breadcrumbs
canola oil

Place mashed potatoes in a bowl and add Croquette Filling. Combine by hand until well mixed. Portion into 3 ounce cakes (should yield about 14 cakes). Place cakes on a pan and freeze. When ready to cook cakes, remove from freezer and allow to thaw in refrigerator. Set up a three pan breading station with flour, beaten eggs and breadcrumbs. Dip each cake into flour, then egg and then breadcrumbs (pressing the crumbs into the cake by hand). Place about 2 inches of oil in a skillet and heat. Fry cakes in hot oil until golden on both sides and then place on sheet tray in 350 degree oven for 10 minutes. Makes 14 cakes.

Croquette Filling

½ pound ground lamb
1 tbsp unsalted butter
1 tsp salt
¼ tsp black pepper
½ cup diced carrot
½ cup diced celery
½ cup pearl onions
½ cup chopped shittake mushrooms
½ cup diced turnip (peeled)
½ tsp dried thyme
½ tsp dried parsley

Heat butter in a sauté pan. Add lamb and brown. Season with salt and pepper. Add remaining ingredients and sauté until vegetables are tender. Strain. Makes 3 ½ cups.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.