Summary

Ingredients

• 650 g lamb, cut into very small pieces
• 2 tablespoons oil
• 3 onion (s), finely chopped
• 3 carrot (s), diced
• 4 stalks celery, diced
• 0.5 teaspoon ½ cinnamon, ground
• 0.5 teaspoon ½ thyme
• 0.5 teaspoon ½ rosemary
• 1 tablespoon tomato paste
• 1 tablespoon tomato ketchup
• 0.25 liter ¼ red wine
• 25 g flour
• 200 ml beef broth or gravy
• 2 teaspoons Worcestershire sauce
• 900 g potato (s), floury, peeled and quartered
• 100 g butter
• 120 ml cream or milk
• salt and pepper
• nutmeg

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Instructions

1. Let a pan with 2 tablespoons of oil get very hot and sear the lamb in it, then season with salt and pepper. Place the meat in a colander to drain and set aside.
2. Melt some butter in a large saucepan and sweat the carrots, onions and celery stalks for about 5 minutes. Add the cinnamon, rosemary and thyme, as well as tomato paste, ketchup and the meat and stir well. Then gradually pour in the wine, always as much as the mixture absorbs, then stir in the flour, add the soup (or gravy) and Worcestershire sauce. Simmer for about 1 hour and stir again and again. Then press into a refractory mold and refrigerate for 30 minutes.
3. In the meantime, prepare the mashed potatoes: Cook the potatoes in salted water, pour off the water, cover again and shake well. Add butter, cream (or milk) and mash. Season with salt, pepper and nutmeg. The puree should be relatively firm.
4. Preheat the oven to 200 ° C
5. Spread the mashed potatoes on the meat, brush with melted butter and bake in the oven for 40 minutes.