- 4
- 30 mins
- 50 mins
Ingredients
- The Filling:
- Olive Oil (2 Tbsp)
- Ground Lamb or Beef (about 1.5 lbs)
- 1 Large Carrot (grated)
- 1 Large Onion (grated)
- Fresh Rosemary
- Fresh Thyme
- Garlic (3-6 cloves grated)
- Salt
- Pepper
- Worcestershire Sauce (several splashes, about 1-2 tbsp)
- Tomato Puree or Paste (healthy tbsp)
- Red Wine (about 1 cup)
- Chicken Stock (1/4 to 1/2 cup)
- The Mash:
- Golden Potatoes (about 1.5 lbs)
- Milk or Heavy Cream ( 1/4 cup)
- Butter (3 1/2 Tbsp)
- Salt
- Pepper
- Egg Yolks (2)
- Parmesan Cheese (1/4 cup, minimum)
Preparation
Step 1
Cooking the Potatoes:
Peel, cut and boil in seasoned water. After cooked, take your potatoes out and strain the water off. Put potatoes back into the pan, or into a medium mixing bowl. Mash (or rice) the potatoes. Mix with milk, butter, eggs, and cheese. Season to taste.
Cooking the Filling:
Pour Olive Oil into a hot, rather large pan, then add meat. Add your Rosemary, Thyme, and Garlic, Carrot, and Onion, stir a little longer. The idea at this point is to get everything to a minced consistency.
Add Worcestershire Sauce, stir, add Tomato Puree, stir, add Red Wine and sweat down for a minute or two. Add chicken stock and cook for 3 more minutes.
Final Instructions:
Scoop your meat mixture into a deep casserole or other oven safe dish and then spoon the mash over the top. Spread the mash over the top of the mix with the bottom of the spoon and then sprinkle a generous portion of Parmesan cheese over the top. Poke the top with a fork several times to give it a peaked look and stick it in the oven at 400 degrees for 18-20 minutes to brown the potatoes and set the pie.