POTATO TOPPING
4 lg Yukon Gold Potatoes, peeled 2 Egg yolks
1/4 c Whipping cream Generous pinch nutmeg
2 tb Butter Salt and pepper
FILLING
3 tb Olive oil 250 g Lean ground beef
1 ts Butter 250 g Ground lamb
1 sm Onion, finaly diced 1/4 c Chicken or beef stock
1 Clove garlic, crushed 1 1/2 tb Tomato paste
Pinch chili flakes 1/2 c Chopped ass’d wild mushrooms
1 md Carrot, finely chopped -oyster, portobello or
1 Stalk celery, finely chopped -shiitake
1 Sprig fresh thyme (1 ts dry) 1 md Ripe, sliced tomato
Salt and pepper
For topping, place potatoes in large saucepan of cold, salted water.
Bring to boil and simmer partially covered for 20 minutes or until
very tender. Drain. Mash in pot until smooth. Add cream, butter,
egg yolks, nutmeg, salt and pepper to taste. Mash until smooth and
fluffy. Keep warm.
For filling, heat 1 tb. oil and butter in large skillet over
medium-high heat. Add onion, garlic and chili flakes; cook 2
minutes. Add carrot, celery, thyme, salt and pepper to taste; cook 3
minutes. Set aside in bowl.
Add 1 tb. oil to skillet and heat over medium-high heat. Add beef and
lamb; cook, stirring continuously, until meat is no longer pink.
Add salt and pepper to taste.
Discard sprig thyme and any excess fat from pan. Add vegetable
mixture to meat in pan. Stir in stock and tomato paste. Reduce heat
and cook covered on low heat 15 minutes, stirring frequently.
Meanwhile, in separate small frying pan, heat remaining oil over
medium-high heat. Add mushrooms; cook 2 minutes until soft. Sprinkle
mushrooms on to bottom of ovenproof casserole dish, about 8 inches
square. Pour meat mixture over top, spreading evenly. Place tomato
slices on meat. Either pipe mashed potatoes over meat mixture using
piping bag fitted with star tip or spread potatoes over mixture.
Bake in preheated 375F oven 25 to 30 minutes until potatoes are
golden and meat mixture is hot. If potatoes are not golden, place
under broiler 2 minutes. Let stand 5 minutes before serving.
Yields
4 servings