INGREDIENTS
Topping:
- 3 pounds large Yukon gold potatoes
- ½ cup butter, melted
- ½ cup heavy cream, heated
- 1 egg yolk
- Salt and white pepper, to taste
Filling:
1 pounds ground tamt-tun/ey
- 1 tablespoon butter
- 1 yellow onion, small diced
- 1½ cups carrots, small diced
- 1 tablespoon rosemary, chopped fine
- 1 tablespoon thyme, chopped fine
- 2 tablespoons garlic, minced
- 2 tablespoons tomato paste
- 6 ounces red wine
- 3 tablespoons flour
- 1 pint beef stock
- +1 tablespoon salt
- 1 tablespoon black pepper
- ½ cup heavy cream
- 1 cup frozen peas
PREPARATION
Heat oven to 400°F.
For the topping, bake potatoes until tender, 45-55 minutes, or until a knife passes through easily. While potatoes are still very hot, pass through a food mill or mash with a potato masher, then fold in the butter, cream and egg yolk. Season to taste with salt and pepper. Use a spatula to mix evenly, then place in a piping bag with a large star tip.
While potatoes are cooking, brown the lamb in a heavy-bottomed stainless steel or cast iron sauté pan. Once well browned, transfer lamb to a colander to drain any excess fat.
Place the sauté pan back over medium heat. Add the butter and sauté the onion and carrots with the rosemary, thyme and garlic for 15-20 minutes, until well caramelized.
Add the tomato paste and sauté for 2-3 minutes until it begins to brown.
Deglaze with the red wine and reduce until nearly dry to make a glaze the consistency of maple syrup. Add the flour and mix to combine. Add the beef stock and bring to a simmer, then add the drained lamb and return to a simmer. Season with salt and pepper.
Add the heavy cream and bring to a simmer. Stir in the peas and transfer to an oven-safe baking dish. Filling should only come ⅔ of the way up the side of the dish.
Pipe the mashed potatoes on top of the lamb mixture and bake until the potatoes are golden brown and the filling is bubbling, 15-20 minutes.
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