SHEPHERD'S PIE

SHEPHERD'S PIE


2 TABLESPOONS OLIVE OIL
2 CUPS CHOPPED ONIONS
SALT
FRESHLY GROUND PEPPER
2 POUNDS OF ROASTED LAMB LOIN OR LEG , MEDIUM RARE
3 TABLESPOONS FLOUR
¼ CUP DRY RED WINE
2-1/2 CUPS VEAL STOCK REDUCTION
½ teaspoon DRIED THYME
½ CUP SWEET CORN , COOKED
½ CUP SWEET PEAS , COOKED
½ CUP SMALL DICED CARROTS , COOKED
1 RECIPE MASHED POTATOES
2 TABLESPOONS BUTTER , CUBED
CHOPPED PARSLEY , FOR GARNISH


IN A LARGE SAUTE PAN , OVER MEDIUM HEAT ADD THE OIL . WHEN THE OIL IS HOT, ADD THE ONIONS . SEASON WITH S& P & SAUTE FOR 2 MINUTES . FINELY CHOP THE LAMB. ADD THE LAMB TO ONIONS & SAUTE FOR 1 MINUTE . DUST THE LAMB WITH THE FLOUR & COOK 2 MINUTES, STIRRING CONSTANTLY . STIR IN TOMATO PASTE & COOK FOR 30 SECONDS . STIR IN RED WINE & VEAL REDUCTION . BRING THE LIQUID TO A BOIL . STIR IN THYME , CORN, PEAS, & CARROTS . REDUCE THE HEAT TO MEDIUM LOW & SIMMER FOR 10 MINUTES . POUR THE MIXTURE INTO A DEEP 9- INCH OVAL DISH. PLACE SPOONFULS OF MASHED POTATOES OVER MIXTURE. DOT THE TOP OF THE POTATOES WITH BUTTER . PLAE IN OVEN & COOK FOR ABOUT 30 MINUTES OR TILL THE POTATOES ARE GLODEN . PLACE A BAKING SHEET UNDER DISH IN CASE THE PIE STARTS TO BUBBLE OVER . REMOVE FROM OVEN & SPOON ONTO SERVING PLATES .

GARNISH WITH PARSLEY.

YIELD 6 SERVINGS .