- Serves: 4
- Cook Time: 1 hour 20 minutes
- Prep Time: 40 minutes
- Effort: easy
For the filling
- 50 g butter
- 1 onion, finely chopped
- 3 sticks celery, finely chopped
- 2 large carrots, finely chopped
- 1 clove garlic, finely chopped
- 1 tsp green peppercorns
- 450 g minced lamb
- 1 bunches parsley, chopped
- 1 sprigs rosemary, chopped
- 1 bay leaf
- 1 tsp Worcestershire sauce
- 300 ml lamb stock
- 1 tbsp tomato purée
- 1 tbsp plain flour
For the potato topping
- 3 Maris Piper potatoes, or King Edward potatoes
- 225 g jerusalem artichokes
- 85 g unsalted butter
- 10 ml single cream
- 1 pinches salt
- 1 pinches freshly ground white pepper
- 1 pinches nutmeg
- 1 egg yolk
- buttered Savoy cabbage, to serve
1. Heat the butter in a large saucepan and cook the onion, celery, carrots and garlic for 4-5 minutes over a gentle heat, until softened but not coloured.
2. Add the green peppercorns, fry for a couple of minutes then stir in the minced lamb. Cook for 5 minutes or so, until the lamb is lightly coloured.
3. Stir in the tomato puree and flour. Cook for 2 minutes.
4. Add the chopped herbs, bay leaf, Worcestershire sauce and lamb stock. Simmer for 45 minutes over a gentle heat.
5. Remove from the heat and spoon the mixture into an ovenproof serving dish and leave to cool. Place in the fridge to set.
6. Preheat the oven to 180C/gas 4. Peel the potatoes and artichokes and cook them in separate pans of lightly salted water, until soft. Drain, transfer them to one pan and mash them together over a moderate heat. Stir in the butter, cream and seasoning.
7. When the mixture is smooth, remove from the heat and stir in the egg yolk. Spoon the potato and artichoke mix over the mince and bake for 30 minutes or so, until golden and bubbling. Serve with buttered Savoy cabbage.
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