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Categories:
olive oil salt lean lamb onion carrot garlic Worcestershire sauce tomato puree handful of thyme sprigs rosemary red wine chicken stock potatoes butter egg yolks Parmesan olive oil salt Pan rosemary handful of thyme sprigs garlic carrots olive oil salt butter
Viewed: 42 - Published at: 5 years agoIngredients
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
- 1 lb minced lean lamb
- 1 large onion, finely grated
- 1 large carrot, finely grated
- 2 cloves garlic
- 1-2 tbsp Worcestershire sauce
- 1 tbsp tomato puree
- Handful of thyme sprigs, leaves picked
- 1 sprig of rosemary, needles chopped
- 1 cup red wine
- 1 1/4 cup chicken stock
- 2 lbs potatoes, peeled and cut into chunks
- 1/4 cup butter
- 2 egg yolks
- Parmesan, for grating
- Olive oil
- Sea salt & freshly ground black pepper
- Pan-roasted carrots
- 2 sprigs of rosemary
- Small handful of thyme sprigs
- 1 garlic clove
- 1 lb medium sized carrots, peeled and trimmed
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
- Few knobs of butter
Method
- Preheat the oven to 350 F
- Heat the oil in a large pan until hot. Season the mince and fry in the oil over moderate to high heat for 2-3 minutes. Stir the onions and carrot into the mince 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 the chicken stock, bring to the 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 Parmesan. Check for seasoning
- Spoon the mince into the bottom of a large ovenproof dish. Using a pastry bag and starred icing tip, squirt out the mashed potato like frosting over the mince, starting from the outside and working your way into the middle. Grate some extra Parmesan over and season. Bake in the oven for approximately 20 minutes, until bubbling and golden brown
- For the carrots bring a pan of water to the boil with 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 until just tender, adding the butter towards the end of cooking.
