Ingredients
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2 tablespoons olive oil
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sea salt
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fresh ground black pepper
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500 g ground lamb
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1 large onion, finely grated
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2 garlic cloves
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1 -2 tablespoon Worcestershire sauce
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1 tablespoon tomato puree
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1 sprig fresh rosemary, needles chopped
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250 ml red wine
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300 ml chicken stock
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50 g butter
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2 egg yolks
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parmesan cheese, for grating
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olive oil
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sea salt
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fresh ground black pepper
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1 kg potato, peeled and cut into chunks (Desiree)
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1 large carrot, finely grated
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fresh thyme sprig, leaves picked
Instructions
- Preheat the oven to 180C/gas 4.
- 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 large spoon, layer the mashed potato generously on top of the mince, starting from the outside and working your way into the middle.
- Grate some extra Parmesan over and season. Fluff up the mash potato with a fork to make rough peaks.
- Bake in the oven for approximately 20 minutes, until bubbling and golden brown.