Newfoundland Shepherd’s Pie

Name: Newfoundland Shepherd’s Pie
Cuisine: Canadian
Ingredients: Quinoa Lobster Bolognaise Sauce; 2 ears Corn, grill, cut off the cob; Thyme, chopped, to taste; Black pepper, to taste; Grapeseed oil, enough to cover leeks; Grapeseed oil, enough to cover leeks; Chimichurri; Butter mashed Yukon potatoes; Grated Parmesan; S/P; Pinch Lobster Coral Salt; 2 Lobsters 1½ lb, cooked - 2 slices tail & 1 claw each; 2 Lobsters 1½ lb, cooked - 2 slices tail & 1 claw each; 2 Lobsters 1½ lb, cooked - 2 slices tail & 1 claw each; Herb Salad; fennel fronds, dill, tarragon, parsley; Herb Salad; fennel fronds, dill, tarragon, parsley; Herb Salad; fennel fronds, dill, tarragon, parsley; Herb Salad; fennel fronds, dill, tarragon, parsley; Herb Salad; fennel fronds, dill, tarragon, parsley

Preparation info

Serves
4

Difficulty
Easy

Appears in

Viva La Lobster

By Grant MacPherson

Published 2025

About

Ingredients

Quinoa Lobster Bolognaise Sauce
2 ears Corn, grill, cut off the cob

Americas
Canada
Fish course
Pie
Supper
Gluten-free
Pescatarian

Method

Prepare Leek Confit - In an oven proof casserole, add leeks, thyme, & black pepper. Pour in enough grapeseed oil to cover. Bake in 200°F oven, low & slow until tender. Set aside until ready to assemble.

Portion bolognaise sauce into four ovenproof bowls. Top with leek confit, chimichurri, & mashed potatoes. Finish with shaved Parmesan & lobster coral salt. Heat in a 350°