| Cuisine: English/Irish | Type: Casserole | Serves: 6 |
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Source:
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Cuisine at Home eRecipes |
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Comments:
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Serving Suggestions:
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Ingredients:
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For the Potatoes: 2 lb. russet potatoes, peeled and cubed 1/2 cup milk 1/4 cup unsalted butter Kosher salt to taste 2 egg yolks For the Filling: 1 1/2 lb. ground lamb or ground beef sirloin 1 cup diced onion 1 cup diced carrot 2 tbs. extra-virgin olive oil 8 oz. button mushrooms, quartered (3 cups) 1 clove garlic, minced 1 tbs. tomato paste 4 tsp. all-purpose flour 1/2 cup dry red wine 2 cups low-sodium chicken broth 1 tbs. minced fresh thyme 1 tbs. Worcestershire sauce Kosher salt and black pepper to taste |
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Instructions:
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Preheat oven to 400F. Cook potatoes in boiling salted water in a saucepan until tender, 12-15 minutes; drain. Return them to pan to dry over medium heat, about 1 minute; remove from heat. Mash potatoes with milk and butter; season with salt. Cool potatoes 5 minutes; stir in yolks. Brown lamb (or beef) in a sauté pan over medium heat about 5 minutes, pressing into small pieces with a potato masher. Drain meat in a colander or sieve. Sauté onion and carrot in oil int he sauté pan over medium heat 4 minutes. Add mushrooms, cook 3 minutes more. Ad garlic and tomato paste; cook 1 minute, stirring frequently. Stir in flour. Deglaze pan with wine, then add broth and thyme.Simmer until liquid reduces and thickens into a gravy, about 8 minutes. Stir in lamb and worcestershire; season with salt and pepper. Pour mixture into a 2-qt. baking dish, then top with mashed potatoes using a fork to spread them which makes an interesting texture on the top. Place dish on a foil-lined baking sheet in the center of the oven; bake until pie is bubbling and golden brown, 30-40 minutes. |
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Related recipes:
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2010-09-06