Recipe

A A A

• 1 tbsp olive oil
• 1 large onion chopped
• 1 leak, white part chopped
• 4 celery stalks chopped
• 2 medium shallots
• 1 1/4 lb ground lamb shoulder
• 1/4 cup ap flour
• 1 can 14 oz san marzano plum tomatoes
• 2 tbsp tomato puree
• 1 1/4 cup lamb or beef stock
• 1 bay leaf
• 1 tsp fresh rosemary chopped
• 1/2 tsp fresh thyme
• 1 tsp worcestshire sauce or to taste
• salt and freshly ground pepper to taste
• 1 1/2 lb potatoes peeled and chopped
• 1/2 lb parsnips peeled and chopped
• 9 tbsp unsalted butter
• 1/4 cup milk
• 2 tbsp creamed horseradish
• 3/4 cup bread crumbs
• 1/4 cup parmesan cheese grated

• 1 Preheat oven to 375. Saute the onions, leeks, celery and carrots until soft.
• 2 Add Lamb, brown. Add flour to make a roux, stirring constantly
• 3 Add Tomatoes, Tomato puree, stock, Bay leaf, Rosemary and Thyme. Simmer covered for 30 minutes, Season with Worcestershire, salt and pepper to taste
• 4 Meanwhile make the topping. Boil Potatoes and Parsnips till soft. Drain and mash with Butter and Milk. Stir in Horseradish and season with salt and pepper.
• 5 Spoon the meat mixture into an oven proof dish. Top with potatoes, then breadcrumbs and cheese. Bake until golden brown, 20-25 minutes