Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)
Every good thing given and every perfect gift is from above, coming down from the Father of lights, with whom there is no variation or shifting shadow. (James 1:17)
2 T. olive oil
2 cups chopped onions
Salt
Freshly ground pepper
2 lbs. roasted lamb loin or leg, medium rare
3 T. flour
1 T. tomato paste
¼ cup dry red wine
2½ cups veal stock reduction
½ t. dried thyme
½ cup sweet corn, cooked
½ cup sweet peas, cooked
½ cup small diced carrots, cooked
1 recipe Mashed Potatoes
2 T. butter, cubed
Chopped
parsley
(garnish)
In
a large sauté pan, over medium heat, add the oil. When the oil is
hot, add the onions. Season with salt and pepper. Sauté for 2
minutes. Finely chop the lamb. Add the lamb to the onions and sauté
for 1 minute. Dust the lamb with the flour and cook 2 minutes,
stirring constantly. Stir in the tomato paste and cook for 30
seconds. Stir in the red wine and the veal reduction. Bring the
liquid to a boil. Stir in the thyme, corn, peas and carrots. Season
with salt and pepper. Reduce the heat to medium low and simmer for
10 minutes. Pour the mixture into a deep 9-inch oval dish. Place
spoonfuls of the potatoes over the meat mixture. Dot the top of the
potatoes with butter. Place in the oven and cook for about 30
minutes or until the potatoes are golden. Place a baking sheet under
the dish in case the pie starts to bubble over. Remove from the oven
and spoon onto serving plates. Garnish with parsley. Yield:
6 servings; Prep Time: 50 minutes; Cook Time: 30 minutes.
