Lamb And Wild Mushroom Shepherd's Pie
Dh and i made this delicious shepherd's pie a few nights ago and really enjoyed it. we used two pounds of lamb chopped of from a big leg of lamb, rather than using blade chops. i also used salted butter with no problems. even though i used a 9 inch pie dish as directed, my pie spilled over the sides into the oven while cooking, so be careful. the only problem was the bit of mess in the oven, the pie looked and tasted fine. the recipe is from williams-sonoma.
Steps
To make the filling , cut the lamb into 1 / 2-inch pieces.
Stem and cut the mushrooms into 3 / 4-inch pieces.
In a large bowl , mix together the flour , salt , pepper , and allspice.
Add the lamb and toss to coat evenly.
In a large nonstick fry pan over medium-high heat , warm 2 tb of the olive oil.
Add the lamb and saute until well browned , about 10 minutes.
Transfer to a bowl.
Add the remaining 1 tb oil to the pan.
Add the shallots and garlic and stir for 1 minute.
Add the mushrooms and the bay leaf and saute until well browned , about 6 minutes.
Return the lamb to the pan , stir in the stock and tomato paste and bring to a boil.
Reduce the heat to medium-low , cover and simmer until the lamb is tender , about 45 minutes.
Uncover and simmer until the juices thicken , about 2 minutes.
Transfer the filling to a 9-inch pie dish.
Preheat the oven to 350f.
To make the topping , pour water to a depth of 1 inch into a large pot and bring to a boil over high heat.
Peel and.
Ingredients
lamb chops, wild mushroom, all-purpose flour, kosher salt, fresh ground pepper, ground allspice, olive oil, shallots, garlic cloves, bay leaf, beef stock, tomato paste, yukon gold potatoes, milk, unsalted butter, fresh chives