LAMB AND WILD MUSHROOM SHEPHERD'S PIE
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 Tbs. of the olive oil. Add the lamb and sauté until well browned, about 10 minutes. Transfer to a bowl. Add the remaining 1 Tbs. oil to the pan. Add the shallots and garlic and stir for 1 minute. Add the mushrooms and bay leaf and sauté 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 an oven to 350°F. 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 slice the potatoes into rounds 1/4 inch thick. Put the potato slices into a steamer basket and set the basket over the boiling water. (The water should not touch the bottom of the steamer basket.) Cover and steam until the potatoes are tender when pierced with a small knife, about 12 minutes. Transfer the potatoes to a large bowl. Add the milk, butter, salt and pepper. Mash well with a potato masher. Stir in half of the chives. Spoon the potatoes on top of the lamb mixture to cover it completely. Bake the pie until it is heated through and the potatoes just begin to brown, about 35 minutes. Sprinkle with the remaining chives and serve immediately.
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April Plummer
[email protected]This is the best shepherd's pie I've ever had!
Andrea Barrett
[email protected]I made this shepherd's pie in my slow cooker and it turned out perfectly.
Md Neyen Mia
[email protected]This shepherd's pie is a great way to use up leftover lamb.
Noor Uzair
[email protected]I would definitely recommend this recipe to anyone who loves lamb and wild mushrooms.
Debbie Antley
[email protected]This was my first time making shepherd's pie and it turned out great! I'm so glad I tried this recipe.
Augustine Smith
[email protected]I love the combination of lamb and wild mushrooms in this shepherd's pie. It's a unique and flavorful dish.
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[email protected]This shepherd's pie was a lot of work, but it was worth it in the end. It's a hearty and delicious meal that's perfect for a cold winter night.
John Nthaudi
[email protected]The instructions were a little confusing, but I was able to figure it out eventually.
Michael Haihuie
[email protected]I found this recipe to be a bit bland. I had to add some extra salt and pepper to taste.
Jawad Jaam
[email protected]The lamb was a little tough, but the overall flavor of the dish was good.
Chisom Joseph
[email protected]I've made this shepherd's pie several times now and it's always a winner. My husband and kids love it.
Emeldah Nkukuma
[email protected]This recipe was easy to follow and the results were delicious. I especially liked the addition of the wild mushrooms.
Braxton Moser
[email protected]I made this shepherd's pie for a dinner party and it was a huge success! Everyone loved it.
Awais ali Awais Ali
[email protected]This shepherd's pie was a hit with my family! The lamb and wild mushrooms were perfectly cooked, and the gravy was rich and flavorful. I will definitely be making this again.