Prep 45 mins
Cook 2 hrs
This delicious offering comes to you from Gourmet.
For lamb and vegetable filling
- 10 ounces white pearl onions
- 4 medium leeks, cut into 1/2 inch thick slices (white and pale green parts only)
- 2 lbs boneless lamb shoulder, cut into 1 inch cubes
- 2 teaspoons salt
- 1⁄2 teaspoon black pepper
- 5 tablespoons all-purpose flour
- 3 1⁄2 tablespoons unsalted butter, softened
- 2 tablespoons chopped garlic
- 1⁄2 cup dry white wine
- 1 1⁄2 tablespoons tomato paste
- 1 cup beef broth
- 1 cup water
- 2 teaspoons chopped fresh thyme
- 5 carrots, cut diagonally into 1/3 inch thick slices
- 2 medium turnips, peeled and cut into 1/2 inch pieces
For mashed potato topping
- 2 lbs russet potatoes (baking)
- 1⁄2 cup heavy cream
- 1⁄2 cup milk
- 3 tablespoons unsalted butter
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- Special equipment: a wide 3-quart heavy flameproof casserole (about 2 inches deep; not glass); a potato ricer or a food mill fitted with medium disk Prepare filling: Blanch onions in a 2- to 3-quart pot of boiling salted water 1 minute, then transfer with a slotted spoon to a bowl of cold water to stop cooking.
- Drain onions and peel, trimming root ends with a paring knife.
- Wash leek slices in a bowl of water, agitating them, then lift out and drain in a medium-mesh sieve.
- Preheat oven to 350°F.
- Pat lamb dry and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper.
- Put lamb and 3 tablespoons flour in a sealable plastic bag, then seal bag and shake to coat lamb.
- Melt 2 tablespoons butter in casserole dish over moderately high heat until foam subsides, then brown half of lamb, turning, about 6 minutes.
- Add 1 tablespoon garlic and cook, stirring, 2 minutes.
- Transfer browned lamb and garlic to a plate with a slotted spoon and repeat with remaining lamb and tablespoon garlic (do not add more butter).
- Add wine to casserole dish and deglaze by boiling over high heat, stirring and scraping up brown bits, 1 minute, then stir in tomato paste and boil, stirring, until liquid is reduced by half, about 5 minutes.
- Add broth, water, thyme, browned lamb with any juices that have accumulated on plate, onions, leeks, carrots, turnips, remaining teaspoon salt, and remaining 1/4 teaspoon pepper and stir to combine.
- Bring to a simmer over moderately high heat, then remove from heat.
- Cover dish with lid or foil and braise lamb and vegetables in middle of oven, stirring once or twice, until lamb is tender, 1 1/2 to 2 hours.
- Season with salt and pepper.
- Make topping while filling cooks: Peel and quarter potatoes.
- Cover potatoes with salted cold water by 1 inch in a 4-quart heavy pot, then simmer, uncovered, until very tender, 20 to 25 minutes.
- Drain in a colander.
- Bring cream, milk, and butter to a simmer in same pot over moderate heat, stirring occasionally until butter is melted, then remove from heat and stir in salt and pepper.
- Force hot potatoes through ricer into hot cream mixture and stir gently to combine.
- Keep warm, covered.
- Assemble and broil pie: Preheat broiler.
- Make a beurre manié by stirring together remaining 1 1/2 tablespoons butter and remaining 2 tablespoons flour in a small bowl to form a paste.
- Spoon 1 cup cooking liquid from casserole dish into a small saucepan and bring to a boil.
- Whisk in beurre manié, then simmer, whisking occasionally, until thickened, about 2 minutes.
- Gently stir sauce into lamb and vegetables.
- Spoon potatoes over lamb and vegetables and spread evenly with a fork, making a pattern with tines.
- Broil about 3 inches from heat until top is golden, about 3 minutes.
- Cooks' note: Lamb filling (without topping) can be made 1 day ahead and cooled, uncovered, then chilled, covered.
- Bring to a simmer over low heat before topping with warm potatoes and broiling.
Great recipe Bev, I know you will never steer me wrong with a recipe! Hubby wanted three servings, so that must mean it is great,