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- 10g Dried Porcinin Mushrooms
- 1 Tbsp Olive Oil
- 2 Onions, Finely Diced
- 2 Carrots, Finely Diced
- 3 Garlic Cloves, Finely Chopped
- 700g Minced Lamb
- Glass of Red
- ½ Glass of red wine
- 250ml of Beef stock
- 2 Tbsp tomato puree
- 2 tbsp worcestshire sauce
- 2 bay leaves
- Mashed Potato Topping
- 1kg of all purpose potatoes
- 125ml pouring/whipping cream
- 100g butter
- 1 teaspoon of English Mustard
- seasalt and Ground white Pepper
- 125g Grated Cheddar
- To prepare the filling soak the porcini mushrooms in half a cup (125 ml) of hot water for 20 minutes or until softened. Drain and coarsely chop.
- Heat the oil in a heavy base saucepan over low medium heat. Cook the onion, carrot and garlic until softened. Add the lamb and cook for 5 to 10 mins, until browned. Pour in the wine and stock. Add the tomato paste, mushrooms, Worcestershire sauce and bay leaves and bring to the boil. Decrease the heat, cover and simmer for 30 minutes. Uncover and simmer for a further 15 minutes or until the meat is tender and the source is thick.
- Meanwhile to make the mashed potato topping, peel and half the potatoes and place in a large saucepan of cold salted water. Cover and bring to the boil over high heat. Uncover and boil for a further 15 minutes or until tender when tested with a skewer. Drain.
- Heat the cream, butter and mustard together in the saucepan over medium heat, until the butter has melted and the cream is hot. Return the potato to the pan and mash using a potato masher. Beat with our wooden spoon to combine with the cream. Season with salt and white pepper.
- Preheat the oven to 180°C
- Spoon the filling into six 1 and a halcup capacity individual ovenproof ramekins or 1 x 2ltr capacity ovenproof dish and top with mashed potato and grated cheese.
- Place the pie/s on a baking tray and bake for 15 minutes, if individual pies, or 20 to 25 minutes if cooking a large pie, our until the top is golden.
Albert Matthews - The Finest Meat Since 1935 http://www.albertmatthews.com/butchers-blog/