1 Tbsp. olive oil
1 onion, diced
2 carrots, sliced
2 stalks celery, sliced
1 lb. lean ground lamb (or chopped leg/shoulder pieces)
2 cloves garlic, minced
2 Tbsp. tomato paste
4 oz. sliced mushrooms
1 Tbsp. flour
1 cup beef broth
1/2 cup red wine
allspice (I only have it whole, and used maybe 6 of them; otherwise I'd guess about 1/4 tsp. or so)
1/4 tsp. ground cinnamon
1 bay leaf
1 Tbsp. dried parsley
salt and pepper
1/3 cup peas
1 batch mashed potatoes (I used about 1.5 lbs potatoes and also stirred in about 1/4 cup grana padano cheese)
In a large saute pan (or a dutch oven), heat the olive oil. Add the onions, carrots and celery and cook them for about 2 minutes.
Add the garlic and stir until fragrant, about 30-40 seconds.
Add the lamb and brown.
Stir in the tomato paste, cinnamon, parsley, allspice, bay leaf and mushrooms, and cook the paste off for about a minute or two.
Add the flour and do the same. Stir in the beef broth and wine, and season to taste with salt and pepper.
Bring to a boil and then reduce heat to a simmer.
Simmer for about 20 minutes or so to combine the flavors.
Stir in the peas and then pour the lamb mixture into a baking dish.
Top with the mashed potatoes (run a fork over them for a prettier design).
Bake for about 25-30 minutes in a 375 degree oven or until potatoes brown.
Alternatively (or in addition to, which is what I did), stick the dish under the broiler for a minute or two to brown the potato crust
Pairs Well With
also on my blog: ellysaysopa.vox.com
Wish I had this a few days ago. Mine wasn't bad ( I used white wine) but I like the sounds of yours better. Oh well - next time.