Traditionally a recipe to use meat and potatoes from a roast lamb, this version is topped with a potato and leek mash
Prep Time: 30M
Cooking Time: 30M
Serves: makes 4-6 servings
- 2lb ( 900g) baking potatoes, peeled and chunked
- 2 large leeks, white and pale green parts only, split lengthwise, sliced
- 1/3 cup whole milk, warmed
- 4 tbsp butter
- salt and freshly ground black pepper
For the filling
- 1 1/2 lb ( 750g) ground lamb
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 1 garlic clove, minced
- 2 carrots, sliced
- 1/3 cup hearty red wine
- 2 tbsp all-purpose flour
- 1 cup lamb or beef stock
- 2 tbsp chopped parsley
- 1 tbsp Worcestershire sauce
- 1 tbsp chopped rosemary
- To make the topping, boil the potatoes in a large saucepan of lightly salted water until almost tender, about 15 minutes. Add the leeks and cook until the potatoes are tender, about 5 minutes longer. Drain well and return to the saucepan.
- Mash the potatoes and leeks together. Return to low heat and stir in the milk and butter. Season with salt and pepper. Remove from the heat.
- Meanwhile, make the filling. Preheat the oven to 400°F (200°C). Cook the lamb in a large frying pan for 5 minutes, stirring to break up the meat, until lightly browned. Pour off the fat. Transfer the lamb to a bowl.
- Heat the oil in the frying pan over medium heat. Add the onion and garlic and cook, stirring often, for about 4 minutes, or until softened. Add the carrots. Return the lamb to the frying pan.
- Add the wine, increase the heat to high, and cook for 3 minutes, or until the wine has evaporated. Stir in the flour, then the stock, parsley, Worcestershire sauce, and rosemary. Bring to a boil, then reduce the heat to low and simmer for 5 minutes. Season with salt and pepper.
- Spread the filling in a baking dish and cover with the potato topping. Place on a baking sheet and bake for 30 minutes, or until the topping is golden. Let stand 5 minutes, then serve straight from the dish.
- Prepare ahead: The pie can be prepared, covered, and refrigerated, up to 1 day in advance. Increase the baking time to 40 minutes.
- Good with a simple green vegetable, such as steamed broccoli or minted peas.
Cottage Pie: Virtually the same dish made with beef, rather than lamb. For a cottage pie, follow the recipe above, but substitute ground round for the lamb, 1 cup fresh or frozen peas for the carrots, and thyme for the rosemary. If you wish, omit the leeks from the topping and stir 2 tbsp prepared horseradish into the potatoes instead.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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