POTATO TOPPING
4 lg Yukon Gold Potatoes, peeled
1/4 c Whipping cream
2 tb Butter
2 Egg yolks
Generous pinch nutmeg
Salt and pepper
FILLING
3 tb Olive oil
1 ts Butter
1 sm Onion, finaly diced
1 Clove garlic, crushed
Pinch chili flakes
1 md Carrot, finely chopped
1 Stalk celery, finely chopped
1 Sprig fresh thyme (1 ts dry)
Salt and pepper
250 g Lean ground beef
250 g Ground lamb
1/4 c Chicken or beef stock
1 1/2 tb Tomato paste
1/2 c Chopped ass’d wild mushrooms
-oyster, portobello or
-shiitake
1 md Ripe, sliced tomato
For topping, place potatoes in large saucepan of cold, salted water. Bring
to boil and simmer partially covered for 20 minutes or until very tender.
Drain. Mash in pot until smooth. Add cream, butter, egg yolks, nutmeg, salt
and pepper to taste. Mash until smooth and fluffy. Keep warm. For filling,
heat 1 tb. oil and butter in large skillet over medium-high heat. Add
onion, garlic and chili flakes; cook 2 minutes. Add carrot, celery, thyme,
salt and pepper to taste; cook 3 minutes. Set aside in bowl. Add 1 tb. oil
to skillet and heat over medium-high heat. Add beef and lamb; cook,
stirring continuously, until meat is no longer pink. Add salt and pepper to
taste. Discard sprig thyme and any excess fat from pan. Add vegetable
mixture to meat in pan. Stir in stock and tomato paste. Reduce heat and
cook covered on low heat 15 minutes, stirring frequently. Meanwhile, in
separate small frying pan, heat remaining oil over medium-high heat. Add
mushrooms; cook 2 minutes until soft. Sprinkle mushrooms on to bottom of
ovenproof casserole dish, about 8 inches square. Pour meat mixture over
top, spreading evenly. Place tomato slices on meat. Either pipe mashed
potatoes over meat mixture using piping bag fitted with star tip or spread
potatoes over mixture. Bake in preheated 375F oven 25 to 30 minutes until
potatoes are golden and meat mixture is hot. If potatoes are not golden,
place under broiler 2 minutes. Let stand 5 minutes before serving.
Yields
4 Servings
