Braised Veal Shepherd’s Pie with Sartori Parmesan Mashed Potatoes

Braised Veal Shepherd’s Pie with Sartori Parmesan Mashed Potatoes

Recipe adapted from Chef Waldy Malouf, Beacon Restaurant, New York, NY

16 servings


  • 2 to 3 each or 4 lb Veal hindshanks (IMPS/NAMP 337)
  • 1 tsp Kosher salt
  • 1 tsp Freshly ground black pepper
  • 1/2 cup Vegetable oil
  • 1/2 cup or 4 oz Unsalted butter
  • 3 cups or 1 lb Chopped onions
  • 2 cups or 10-1/4 oz Chopped carrots
  • 1 cup or 4-3/4 oz All-purpose flour
  • 2 cups Dry white wine
  • 1/4 cup or 3-1/2 oz Tomato paste
  • 2 qts Rich veal stock
  • Kosher salt as needed
  • Freshly ground black pepper as needed
  • 3/4 cup or 4 oz Shredded Sartori Fontina Cheese

Parmesan Mashed Potatoes:

  • 1 Tbsp Kosher salt
  • 5 lb Baking potatoes, peeled, cut into 2-inch pieces
  • 1 cup Milk
  • 3/4 cup or 6 oz Unsalted butter, room temperature
  • 1 cup or 4-1/2 oz Grated Sartori Parmesan Cheese
  • Kosher salt as needed
  • Freshly ground black pepper as needed


  1. Remove veal shank meat from the bone and cut into 1/2-inch pieces; season with 1 tsp salt and 1 tsp pepper. Heat oil in rondeau.  Add shank meat; brown evenly. Remove veal from pan and set aside; pour off drippings.

  2. Melt butter in rondeau; add onions and carrots. Sauté until onions are golden brown. Sprinkle flour over vegetables; stir well. Cook 2 to 3 minutes. Deglaze pan with wine and tomato paste and reduce to au sec. Stir in stock; return veal to pan. Bring to a boil; cover tightly. Braise in 325°F oven 1-1/2 to 2 hours or until veal is fork-tender.

  3. Remove veal from pan; divide evenly among twelve 16 ounce baking dishes; cover and set aside. Strain braising liquid into large saucepan. Simmer until reduced to 4 cups and sauce is syrupy and clarified but not too intense, skimming surface as needed. Season with salt and pepper.

  4. Ladle 3 oz sauce into each baking dish. Cover and let cool.

  5. Top each baking dish with 1 cup mashed potatoes, spreading to cover entire surface. Sprinkle each with 1 Tbsp Sartori Fontina Cheese. Cover and refrigerate until ready to serve.

  6. Bake in 350° oven 15 to 20 minutes or until heated through and top is golden brown.

Parmesan Mashed Potatoes:
Add 1 Tbsp salt and potatoes to boiling water. Cook until potatoes are fork-tender; drain. Place potatoes in mixer bowl. Mix on low speed, adding milk, butter and Sartori Parmesan Cheese, until smooth. Season with salt and pepper


Foreshank – 312
Hindshank – 337
Osso Buco – 1312, 1337