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

Name: 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; 4 ounces Idaho® potatoes, mashed; 4 ounces heavy cream; 1 teaspoon unsalted butter; 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; 2 cups fresh peas; Idaho® Purple Peruvian Fingerling potato chips

idahopotato.com

Preheat oven to 325°F. Drizzle 1 ounce of olive oil each into 2 large roasting pans. Divide oxtails between pans and brown in oven from 20 minutes. Turn the oxtails and continue to brown another 15...

View full recipe on idahopotato.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at idahopotato.com.

Share this recipe:

Cooking tools: