Read our, I'm a print subscriber, link to my account, Read more about following topics and authors. Add the mushrooms and the bay leaf and saute until well browned, about 6 minutes. Spoon mashed potato over lamb mixture and spread evenly using a fork to create texture. Cover mushrooms with the water and soak for 20 minutes. Toss the diced lamb in the flour. Lower the heat in the fry pan to medium. Even though I used a 9 inch pie dish as directed, my pie spilled over the sides into the oven while cooking, so be careful. To make the filling, cut the lamb into 1/2-inch pieces. Transfer to a bowl. Stem and cut the mushrooms into 3/4-inch pieces. Spoon the potatoes on top of the lamb mixture to cover it completely. DH and I made this delicious shepherd's pie a few nights ago and really enjoyed it. Add the milk, butter, salt, and pepper. In a large bowl, mix together the flour, salt, pepper, and allspice. Add the cranberries, mushrooms and stock and cook for another 5 minutes.Season to taste, then leave to cool.Stir through coriander. To make the topping, pour water to a depth of 1 inch into a large pot and bring to a boil over high heat. In a large bowl, mix together the flour, salt, pepper and allspice. Cook lamb until browned on all sides, about 8 minutes. The recipe is from Williams-Sonoma. Place in a large pot and cover with cold salted water. Return lamb to pot and add mushrooms. Add the lamb and saute until well browned, about 10 minutes. If you would like to write a letter to the editor, please forward it to letters@globeandmail.com. We aim to create a safe and valuable space for discussion and debate. Add the lamb and toss to coat evenly. Add the lamb and toss to coat evenly. Combine milk and butter in a small pot over medium heat and cook until butter has melted. Thicken the sauce slightly with cornflour diluted in a little water if needed. "remove":"add"](select.closed),dom.control.setAttribute("aria-expanded",o)}function onToggleClicked(){var l=!isPanelOpen();setPanelState(l)}function onWindowScroll(){window.requestAnimationFrame(function() {var l=isPanelOpen(),n=0===(document.body.scrollTop||document.documentElement.scrollTop);n||l||!allowExpand?n&&l&&(allowExpand=!0,setPanelState(!1)):(allowExpand=!1,setPanelState(!0))});}pencilInit(".js-sub-pencil",!1); // via darwin-bg var slideIndex = 0; carousel(); function carousel() { var i; var x = document.getElementsByClassName("subs_valueprop"); for (i = 0; i < x.length; i++) { x[i].style.display = "none"; } slideIndex++; if (slideIndex> x.length) { slideIndex = 1; } x[slideIndex - 1].style.display = "block"; setTimeout(carousel, 2500); } //, Due to technical reasons, we have temporarily removed commenting from our articles. Cover, and reduce heat to medium-low. To make the filling, cut the lamb into 1/2-inch pieces. Bring to a boil and boil potatoes for 15 minutes or until tender. © Copyright 2020 The Globe and Mail Inc. All rights reserved. https://www.theglobeandmail.com/.../lamb-and-mushroom-pie/article650277 Transfer the potatoes to a large bowl. Cover and steam until the potatoes are tender when pierced with a small knife, about 12 minutes. This article was published more than 8 years ago. Uncover and simmer until the juices thicken, about 2 minutes. Brown the lamb shanks until golden, and transfer to the bowl of a slow cooker. They are expensive and hard to find, though; shiitake makes a good substitute. Heat the oil in a frypan and add the onions, carrots, thyme and cumin; cook for 2 minutes. Heat oil in oven-proof pot on medium-high heat. Large brown onion, maybe a couple. In a large bowl, mix together the flour, salt, pepper, and allspice. Return the lamb to the pan, stir in the stock and tomato paste and bring to a boil. While lamb is baking, peel and cut potatoes into even-sized chunks. In a large skillet, brown lamb in shortening; sprinkle with salt and pepper. If you are looking to give feedback on our new site, please send it along to, To view this site properly, enable cookies in your browser. Stem and cut the mushrooms into 3/4-inch pieces. In a large nonstick fry pan over medium-high heat, warm 2 Tb of the olive oil. Add oil to the same pan and brown the lamb on all sides in 2 batches over a high heat. Pine mushrooms are a delicacy in many countries including Argentina; in Canada, we grow huge amounts that are dried and shipped abroad. Quantity, 1 1/2 times the volume of the meat. Cubed to about 2.5 cm. Sprinkle with flour and cook, stirring until flour is golden brown. Total Carbohydrate We used two pounds of lamb chopped of from a big leg of lamb, rather than using blade chops. Click here to subscribe. Bake until the pie is heated through and the potatoes begin to brown, about 35 minutes. Uncover and cook for an additional 15 to 30 minutes or until the meat is fork-tender and sauce is thickened slightly. Add the remaining 1 Tb oil to the pan. To make the filling, cut the lamb into 1/2-inch pieces. Recipe for Lamb and Mushroom Pie – choice of filling optional. Add the beer and stir well to combine. In Argentina, restaurant food is so meaty that finding vegetables on a menu can prove to be difficult. Add onion, celery and garlic and cook on a medium heat until starting to brown, then spoon into a bowl. Add water, 1 tablespoon at a time, until mixture can be formed into a ball. Remove lamb from pot and reserve. That means: Comments that violate our community guidelines will be removed. Stir in half of the chives. 2 ounces (60 grams) dried pine or shiitake mushrooms, stemmed and thickly diced, 2 pounds (1 kilogram) boneless lamb from the shoulder, cut in 1-inch cubes, 2 pounds (1 kilogram) peeled Yukon gold potatoes, cut into 1-inch cubes. Add the vegetables back to the pan with the herbs, stock, tomato paste, worcester sauce and mushrooms. 49.2 g Add milk mixture to hot potatoes and mash until smooth, seasoning with salt to taste. Reduce heat to medium, add onions and carrots and sauté for 2 minutes or until softened. Welcome to The Globe and Mail’s comment community. Add the lamb and saute until well browned, about 10 minutes. Lamb in Argentina is also superb, much of it coming from the hills and valleys of Patagonia. Cover pot and place in oven for 1 hour and 15 minutes or until tender. This pie holds true to the Irish tradition, with a cup of Guinness, giving the potatoes and vegetable blend extra flavor. Bring to a simmer. (The water should not touch the bottom of the steamer basket). Handful of fresh thyme, oregano. Preparation. The approach of chef Pablo del Rio, of the excellent restaurant Siete Cocinas in Mendoza, the capital of Argentina's wine country, is to take a more modern approach while still respecting tradition. Stuffed with 8 ounces of mushrooms, it’s quite filling. Thank you for your patience. Stem and cut the mushrooms into 3/4-inch pieces. Working in batches, add lamb and sear until browned on all sides (about 6 minutes in total). Strain mushrooms, reserving liquid and mushrooms separately. Add wine, mushroom liquid and stock and whisk to boil. Add the minced lamb and cook until browned; sprinkle with flour and stir to dissolve. Follow topics and authors relevant to your reading interests. The Mushroom Council and American Lamb Board worked together to create this recipe.