Ingredients Jump to Instructions ↓

  1. 2 Tbsp 1 1/2 lbs 1 Large Carrot (grated)

  2. 1 Large Onion (grated) Minced Garlic (I used 4 cloves) Worcestershire Sauce (several splashes) Tomato Puree or Paste (small can) Red Wine (several glugs) Fresh Rosemary Fresh Thyme Chicken Stock ( 1/4 cup) The Potato Mash: Yukon Gold Potato es (about 1 1/2 lbs) Heavy Cream ( 1/4 cup) Butter (3 1/2 Tbsp) Salt Pepper Egg Yolks (2) Parmesan Cheese

  3. 1/4 cup, minimum

Instructions Jump to Ingredients ↑

  1. Make Mashed potatoes; • Boil potatoes until tender, drain and return to pot. Pass through a potato ricer. • Place the heavy cream and butter into a small pan and heat until the butter is melted and the milk is about to boil. • Pour over the potatoes and beat well, adding the egg yolks and seasoning with salt and pepper. • Grate the Parmesan cheese over potatoes, be generous. Cooking the Filling: • Pour Olive Oil into a hot Dutch Oven • Add lamb/beef. Break lamb into very small pieces. • Season with salt and pepper, • Grate onion, carrot and garlic. • Stir this combination until it almost disintegrates. • Add Worcestershire sauce, tomato paste, wine, thyme and rosemary • Cook until wine evaporates • Add chicken stock and cook for 3 more minutes. Scoop your meat mixture into a deep casserole or other oven safe dish and then spoon the mash potatoes over the top. 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.


Send feedback