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.
Provided by Dr. Jenny
Categories Savory Pies
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 18
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 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 potatoes into a steamer basket and set the basket over 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 until the pie is heated through and the potatoes begin to brown, about 35 minutes.
- Sprinkle with remaining chives and serve immediately.
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Xander Casas
[email protected]I'm not sure about this recipe. It seems like it would be a lot of work.
MASUD KING
[email protected]This recipe looks delicious! I can't wait to try it.
Iftkhar Iftkhar
[email protected]I made this dish in my slow cooker. It turned out great!
Abdul Maleek
[email protected]I'm allergic to mushrooms, so I substituted them with chopped carrots and celery.
Anjum bibi
[email protected]I followed the recipe exactly, but my pie turned out dry. I think I might have overcooked it.
Abubakar Hayatudeen
[email protected]This dish was a bit bland for my taste. I think I would add some more herbs and spices next time.
Yasir Lashari Balouch
[email protected]I would definitely make this dish again. It's a great way to impress your guests, and it's also a delicious and comforting meal.
Levi Ntabo
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The end result is a delicious and impressive dish that's perfect for a special occasion.
Sohel Miya
[email protected]This dish is perfect for a cold winter night. It's hearty and filling, and the flavors are so comforting.
Alexa
[email protected]I'm not a big fan of lamb, but I really enjoyed this dish. The wild mushrooms and the rich gravy really helped to balance out the flavor of the lamb.
sam harrison
[email protected]This recipe is a great way to use up leftover lamb. I had some leftover from a roast lamb dinner, and this was the perfect way to use it up.
Okpala Felix
[email protected]I thought the potato topping was a bit too thick, but that's just my personal preference.
mbox jam
[email protected]The lamb was a bit tough for my taste, but the overall flavor of the dish was still good.
Aman Abro
[email protected]I made this last night and it was delicious! I followed the recipe exactly and it turned out perfectly.
Zay Omofezi
[email protected]The wild mushrooms added a wonderful earthy flavor to this dish. I used a mix of cremini, shiitake, and oyster mushrooms.
Thapelo Malahlela
[email protected]This lamb and wild mushroom shepherd's pie was a hit with my family! The flavors were rich and complex, and the meat was fall-apart tender. I especially loved the crispy potato topping.