Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 961.22 Kcal (4024 kJ) | ||
| Calories from fat | 648.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 72.02g | 111% | |
|---|---|---|---|
| Cholesterol | 201.03mg | 67% | |
| Sodium | 995.77mg | 41% | |
| Potassium | 1336.25mg | 28% | |
| Total Carbs | 29.56g | 10% | |
| Sugars | 13.89g | 56% | |
| Dietary Fiber | 5.05g | 20% | |
| Protein | 49g | 98% | |
| Vitamin C | 14.7mg | 24% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 4.9mg | 27% | |
| Calcium | 132.1mg | 13% | |
| Amount Per 100 g | |||
| Calories | 155.58 Kcal (651 kJ) | ||
| Calories from fat | 104.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.66g | 111% | |
|---|---|---|---|
| Cholesterol | 32.54mg | 67% | |
| Sodium | 161.17mg | 41% | |
| Potassium | 216.28mg | 28% | |
| Total Carbs | 4.78g | 10% | |
| Sugars | 2.25g | 56% | |
| Dietary Fiber | 0.82g | 20% | |
| Protein | 7.93g | 98% | |
| Vitamin C | 2.4mg | 24% | |
| Iron | 0.8mg | 27% | |
| Calcium | 21.4mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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