Fluffy mashed potato topping and delicious lamb ragù combined in a warm and comforting dish to share.
Recipe by Brian Moore, executive chef of Epicurean group.
*Featured in Crave’s Issue 75, August 2016
PREP & COOK TIME
40 minutes; 30 minutes
INGREDIENTS
(Serves 6)
500g lean lamb shoulder
2 tsp butter
200g mushroom, finely diced
1 small onion, diced
100g leek, diced
100g celery, diced
1 carrot, diced
4 garlic cloves, minced
1 tsp tomato paste
2 tsp plain flour
180ml beef stock
30g parsley, chopped
1 tbsp Worcestershire sauce
80ml red wine
1⁄2 bunch thyme
1⁄4 bunch rosemary
480g potatoes
120g butter
150ml cream
150g sharp cheddar cheese, grated
STEPS
1. Mince the lamb shoulder
- Dice half of the lamb shoulder meat and set aside.
- Cut the rest of the lamb shoulder into small pieces and mince.
- Combine the two in a bowl and set aside.
2. Sauté the butter and vegetables
- In a heavy saucepan over medium flame, melt two teaspoons of butter and sauté the mushrooms until tender. Transfer to a bowl.
- To the saucepan, add onions, leek, celery, carrots and garlic, and sauté for five minutes.
3. Prepare the lamb ragù
- Add the mushrooms and lamb to the pan and sauté until browned.
- Stir in the tomato paste and flour, and cook for two minutes.
- Add the cooked mushroom, beef stock, parsley, Worcestershire sauce, red wine and herbs. Simmer for six minutes, stirring occasionally.
- Spoon the lamb mixture into two six-inch cast-iron skillets and set aside.
4. Mash the potatoes and pipe
- Cut the potatoes into medium-sized pieces. In a pot over high flame, boil the potatoes until tender.
- Drain and mash with the butter and cream until smooth and fluffy. Spoon the mixture into a piping bag and pipe over the lamb mixture. Sprinkle the top with grated cheese.
- Refrigerate for two to three days, allowing the flavours to mature and combine.
5. Bake and serve
- On the serving day, bake the pie in the oven at 180°C for about 25 minutes until golden brown.
- Rest for five minutes before serving.
