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4 to 6 servings
Our favorite recipe for this traditional English specialty comes from Sally Clarke of Clarke’s in London. Diced carrots, celery or leeks may be added, but are not essential.
- 1 1/2 pounds potatoes
- 3 tablespoons butter
- 3 tablespoons vegetable oil
- 1 medium white onion, peeled and chopped
- 1 pound leftover cooked lamb, finely chopped (or raw ground lamb)
- 1 tablespoon flour
- 3/4 cup beef stock
- 1 tablespoon fresh thyme leaves, chopped
- 1 tablespoon fresh rosemary, chopped
- Pinch of ground nutmeg
- Salt and freshly ground black pepper
Peel and quarter the potatoes. Rinse well under running water. Place in a large pot of cold salted water and bring to a boil over medium-high heat. Cook until tender, about 15 minutes. Drain, reserving about 1/2 cup of the water. Mash with 2 tablespoons of the butter, add the reserved water and beat until fluffy.
Heat the oil in a medium skillet over medium-low heat. Add the onions and cook until soft, about 15 minutes. Increase the heat to medium and add the cooked lamb. Cook for about 5 minutes, stirring to brown evenly. (If using raw ground lamb, cook for about 15 minutes, breaking up the meat with a wooden spoon and stirring to brown evenly; pour off the fat.)
Add the flour to the lamb mixture and cook, stirring, for 2 to 3 minutes. Add the stock, thyme, rosemary and nutmeg, and season to taste with salt and pepper. Reduce the heat to low and simmer, stirring occasionally, until thick, about 15 minutes. Remove from the heat and allow to cool slightly so the potatoes, when spread over the lamb mixture, will not sink.
Preheat the oven to 350 degrees F.
Transfer the lamb mixture to a 9-inch pie pan or baking dish. Spread the mashed potatoes over the lamb mixture, using a fork to make peaks on top. Dot with the remaining butter and bake until browned, about 35 minutes. Cool slightly and serve from the pan.
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Recipe reprinted by permission of World Publication, LLC. All rights reserved.
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