Peruvian Oxtail "Shepherd's Pie" with Idaho® Fingerlings | Idaho Potato Commission

Ingredients

• 2 ounces olive oil
• 8 oxtails, cut into 2" lengths
• 1 bottle of merlot
• 2 gallons prepared veal demi-glace sauce
• 3/4 pound Idaho® Russian Banana Fingerling potatoes, sliced
• 3/4 pound Idaho® Pink Fingerling potatoes, sliced
• 1 pound yellow, purple, magenta carrots
• 1 onion, 1/4" dice
• 2 tablespoons garlic, finely chopped
• 2 tablespoons fresh thyme leaves, chopped
• Salt and pepper, as needed
• Potato Froth:
• 4 ounces Idaho® potatoes, mashed
• 4 ounces heavy cream
• 1 teaspoon unsalted butter
• Aji Vinaigrette:
• 2 ounces aji amarillo chile puree
• 1 tablespoon garlic, finely chopped
• 2 ounces rice wine vinegar
• 2 tablespoons honey
• 6 ounces olive oil
• Salt and pepper as needed
• Garnish:
• 2 cups fresh peas
• Idaho® Purple Peruvian Fingerling potato chips