PIE-A-DAY #36

This pie comes to us from Alex Reznik of La Seine in Beverly Hills.


Keep reading for the recipe…

Smoked Potato Shepherd’s Pie

2 lb. Lamb belly ¼ inch dice
5 lb. lamb loin ½ inch dice diced
¼ cup All-Purpose flower
1 sprig fresh rosemary, finely chopped
2 sprigs thyme leaves picked
5 cups lamb stock
½ cup shucked English peas
¼ cup diced carrots
1 lb. Yukon potatoes
1-cup cream reduced
½ lb. European style butter
4-5 large fresh tarragon leaves, finely slice
½ tbs moldon sea salt
freshly ground black pepper
2-3 tbsp. canola oil
2 red onions, finally diced
½ tsp. freshly grated nutmeg
¼ tsp. ground allspice
6 cups cold water

Directions:
• place the flour, sea salt and a good grinding of black pepper into a large bowl and mix well. Add the lamb pieces and toss well together until the meat is lightly coated with the seasoned flour.
Peel the potatoes and store in cold water, heat up wood chips and place in a large pan, remove potatoes from the water and place into a perforated pan or colander cover with foil so smoke is trapped inside. Smoke for like fifteen – a small film should show around the potato. Transfer potatoes to large pot cover with water and bring to simmer. Potatoes are ready when you can easily insert a knife.
• Heat the canola oil in a large frying pan and fry the lamb pieces for 3-4 minutes, in small batches, until golden-brown all over. Transfer the seared lamb meat to a large, heavy-based casserole and set aside.
• Return the frying pan to the heat, adding more oil if necessary, then sauté the onions for 5-6 minute till transparent. Add the onions to the casserole with the lamb.
• Add the nutmeg, allspice, thyme and rosemary to the casserole, deglaze with white wine add stock and bring to a boil put into ceramic casserole dish cover with foil and place in 325 oven l to simmer for 20 minutes, or until the lamb is just tender and the liquid has reduced to a the consistency of gravy. Season, to taste, with salt and freshly ground black pepper, then remove the pan from the heat. Strain potatoes then place back in pot on low heat dry out the potatoes, transfer to a food mill slowly add butter to incorporate, whip in cream. Season to taste. Transfer into piping bag in a circular motion cover the casserole using a pastry brush egg wash the top place back into the oven for twenty minutes till lightbrown cover and leave to cool for 30 minutes.

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