- 4
Ingredients
- 1 2tbsp virgin olive oil.
- 2 Sea salt and ground pepper.
- 3 500g (approx 1-1/4 lbs) ground lamb
- or beef.
- 4 1 large onion.
- 5 1 large carrot.
- 6 2 cloves garlic.
- 7 1-2 tbsp Wocestershire sauce.
- 8 1 tbsp tomato puree.
- 9 Handful of thyme sprigs, leaves
- picked.
- 10 1 sprig rosemary, needles chopped.
- 11 250mi (approx. 1cup 1 ounce) red
- wine.
- 12 300g (approx. 1 cup 2 ounces)
- chicken stock.
- 13 1kg (approx. 2-1/4 pounds desiree
- potatoes, peeled and cut into chunks
- 14 50g (approx. 1-3/4 ounces) butter.
- 15 2 egg yokes.
- 16 Parmesan cheese for grating.
Preparation
Step 1
Preheat oven to 356F and get prepped
Preheat the oil in a large pan until
hot. Season the meat and fry in the
oil over moderate to high heat for
2-3 minutes. Stir the onions and
carrots into the meat then grate the
garlic in as well. Add the
Worcestershire sauce, tomato puree
and herbs and cook for 1-2 minutes,
stirring constantly. Pour in the red
wine and reduce until almost
completely evaporated. Add chicken
stock, bring to a boil and simmer
until the sauce has thickened.
Meanwhile, cook the potatoes in
boiling salted water until tender.
Drain then return to the hot pan
over low heat to dry out briefly.
Pass them through a potato ricer
then beat in the egg yolks, followed
by about 2 tbsp. grated Pamesan.
Check for seasoning.
Spoon the meat into the bottom of a
large ovenproof dish. Using a large
spoon, layer the mashed potato
generously over the meat, starting
from the outside and working your
way into the middle. Grate some
extra Parmesan over the season.
Fluff up the mash potato with a fork
to make rough peaks. Bake in the
oven for approximately 20 minutes,
until bubbling and golden brown.
For the carrots bring a pan of water
to the boilwith the rosemary, thyme
and garlic. Boil the carrots in the
water for 3 minutes to soften
slightly, then drain and pat dry.
Heat the oil in a large non-stick
saute pan then add the carrots and
some seasoning. Brown the carrots
all over untill just tender,
adding the butter towards the end
of cooking.