Serves 2 people
Ingredients
- 2tbsp olive oil
- Sea salt and black pepper
- 500g lamb mince
- 1 large onion, finely grated
- 1 large carrot, finely grated
- 2 cloves garlic, grated or minced
- 1-2 tbsp Worcestershire sauce
- 1 tbsp tomato puree
- Handful of thyme sprigs, leaves picked
- 1 sprig of rosemary, needles chopped
- 250ml red wine
- 300ml chicken stock
- 1kg Desiree potatoes, peeled and cut into chunks
- 2 egg yolks
- Parmesan, for grating
- Sea salt & freshly ground black pepper
Method
- Preheat your oven to 180C/160C Fan
- Peel and chop the potatoes, put them in a large pan of salted cold water and get them boiling.
- In the mean time, heat the oil in a large frying pan on a medium-high heat.
- Season and fry the lamb until the liquid has mostly evaporated.
- Stir in the onion, carrot and garlic for 1-2 mins.
- Add the Worcestershire sauce, tomato puree and herbs, and cook for another 2mins.
- Pour in the red wine and cook until it’s almost evaporated.
- Check your potatoes and when they’re done, drain them. Let them sit in the colander to dry off.
- Add the chicken stock, bring it to a gentle simmer and cook until it’s thickened up.
- Mash up your potatoes, and stir in the 2 egg yolks.
- Add a decent helping of grated parmesan and season with salt and pepper.
- Transfer the sauce to a small oven dish, cover with the potatoes and then grate more parmesan on top.
- Fluff the potatoes up with a fork and bake in the oven for around 20mins, or until golden and bubbling.