2 tablespoons olive oil
1 onion, chopped
1/2 cup sliced mushrooms
salt & freshly ground black pepper
1 pound roasted lamb loin or leg, medium rare, cut into bite-sized pieces
2 tablespoons flour
1 tablespoon tomato paste
1/4 cup dry red wine
1 1/4 cups beef stock
1/2 teaspoon dried thyme
1/2 cup sweet corn, cooked
1/2 cup sweet peas, cooked
2 large Idaho potatoes, peeled and cubed
2 tablespoons butter
1/4 cup milk
2 tablespoons butter, cubed
Chopped parsley, for garnish
Preheat the oven to 375 degrees.
In a large saute pan, over medium heat, add the oil. When the oil is hot, add the onions.
Season with salt and pepper. Saute for 2 minutes. Add the mushrooms and saute for another 2 minutes.
Dust the vegetables with the flour and cook 2 minutes, stirring constantly. Stir in the tomato paste and
cook for 30 seconds. Stir in the red wine and the beef stock. Bring the liquid to a boil.
Stir in the thyme, corn and peas. Season with salt and pepper. Reduce the heat to medium
low and simmer for 10 minutes. Pour the mixture into a deep 9-inch oval dish. Add the lamb.
Put the potatoes in a large saucepan and cover with salted water. Bring to a boil, then reduce heat
to medium and cook until tender, about 15 to 20 minutes. Drain, then return the potatoes to the pot.
Add the butter and stir and mash until it melts completely. Add the milk and stir to mix. Season with salt
and pepper. The potatoes should be on the dry side.
Place spoonfuls of the potatoes over the meat mixture.
Dot the top of the potatoes with butter. Place in the oven and cook for about 30 minutes or until the
potatoes are golden. Place a baking sheet under the dish in case the pie starts to bubble over.
Remove from the oven and spoon onto serving plates. Garnish with parsley.
Makes 4 servings.
This is a great way to use up leftover roast lamb, beef works just as well. I usually throw in whatever vegetables I have on hand. You can use the vegetables that were leftover from the roast dinner. If there is leftover gravy use that too.
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