Make this simply delicious recipe at home where you can practice your culinary skills and WOW your family and friends!
Calderdale Rabbit Shephard’s Pie with young carrots and peas recipe from Shibden Mill Inn.
4 large rabbit legs
Salt & Pepper
1 diced carrot
1/2 diced onion
1 celery stalk
2 garlic cloves (peeled & split)
100ml of white wine
100ml sherry vinegar
1 litre of good chicken stock
3 tomatoes skimmed and chopped into quarters
1 bay leaf
Sprig of thyme
Start by melting the butter in a heavy based pan or casserole dish, add the
rapeseed oil then add the 4 legs and brown. After 2/3 minutes of sautéing
the legs, set aside leaving the pan on the heat, add the diced vegetables &
garlic and colour.
After another 2/3 minutes place the legs back into the pan and add the
vinegar, reduce by half then add the wine and reduce that by half.
Then add all the chicken stock and tomatoes, thyme, garlic & bay leaf,
bring to the boil then simmer of 2 hours till the leg meat is cooked and falls
of the bone.
Preheat the oven on gas mark 4 about 175oc. Lift the rabbit out the pan
being careful to keep the leg meat whole and set aside. Now reduce the
sauce left in the pan with the vegetables and herbs. Pass the sauce off after
5 minutes or so.
Keeping the vegetables, pull the meat off the bones, careful to get all the
bone out of the meat and place into a clean casserole dish along with the
Cover with the strained sauce and place in the fridge for 1 hour until the
sauce sets, making it easier to cover with mash. Add the peas and chopped
herbs and cover with mash potato using the back of a knife. Brush with a
little butter & bake for 40 minutes until a golden colour on top.