Savory Lamb and Wild Mushroom Cottage Pie
Indulge in this exquisite Savory Lamb and Wild Mushroom Cottage Pie, a twist on the classic shepherd's pie. Tender pieces of lamb from the shoulder are lovingly sautéed with an enticing medley of wild mushrooms, shallots, and garlic, creating a rich and hearty filling. Enhanced with aromatic spices and a kiss of tomato paste, this dish is simmered to perfection in a savory beef stock. Crowned with a creamy, buttery topping of Yukon gold potatoes that are steamed to fluffy perfection, it's a comforting meal perfect for cozy evenings. Just a word of caution: watch for any overflow while baking, as the delicious aroma may tempt you too much! Serve hot, garnished with fresh chives for an added touch of brightness.
N/A
Servings
363
Calories
16
Ingredients
Ingredients
shoulder blade lamb chops
2 lbs (trimmed of fat, boned)
assorted wild mushrooms
1 lb (such as cremini, portabello, and shiitake, stemmed and chopped)
all-purpose flour
2 tablespoons
kosher salt
1 1/4 teaspoons (divided)
fresh ground pepper
1/2 teaspoon (plus more to taste)
ground allspice
1/2 teaspoon
olive oil
3 tablespoons
shallots
3 large (minced)
garlic cloves
3 large (minced)
turkish bay leaf
1 (minced)
beef stock
1 3/4 cups
tomato paste
1 tablespoon
yukon gold potatoes
6 small (peeled and sliced into 1/4 inch thick rounds (about 1 1/2 lbs total))
milk
1/3 cup
unsalted butter
4 tablespoons
fresh chives
1/4 cup (chopped)
Instructions
1
Cut the lamb into 1/2-inch pieces and set aside.
2
Stem and chop the assorted wild mushrooms into 3/4-inch pieces.
3
In a large bowl, combine the flour, salt, pepper, and allspice. Add the lamb pieces and toss until evenly coated.
4
In a large nonstick frying pan over medium-high heat, heat 2 tablespoons of olive oil. Add the coated lamb and sauté for about 10 minutes until browned. Transfer the lamb to a bowl and set aside.
5
In the same pan, add the remaining 1 tablespoon of olive oil. Sauté the minced shallots and garlic for 1 minute until fragrant.
6
Add the chopped mushrooms and bay leaf to the pan. Sauté until the mushrooms are browned and softened, about 6 minutes.
7
Return the browned lamb to the pan, and stir in the beef stock and tomato paste. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and let simmer until the lamb is tender, approximately 45 minutes.
8
After simmering, uncover the pan and allow the mixture to cook for an additional 2 minutes until the liquid thickens slightly. Transfer the lamb and mushroom filling into a 9-inch pie dish.
9
Preheat your oven to 350°F (175°C).
10
To prepare the potato topping, bring water to a boil in a large pot to a depth of 1 inch. Peel the Yukon gold potatoes and slice them into 1/4-inch thick rounds.
11
Place the sliced potatoes in a steamer basket and set this over the boiling water (ensuring the water does not touch the bottom of the basket). Cover and steam the potatoes until tender when pierced with a knife, around 12 minutes.
12
Once steamed, transfer the potatoes to a bowl. Add the milk, butter, salt, and pepper, then mash until creamy and smooth. Stir in half of the chopped fresh chives.
13
Spread the creamy potato topping over the lamb mixture in the pie dish, covering it completely.
14
Bake in the preheated oven for approximately 35 minutes, or until the pie is heated through and the potato topping is beginning to brown.
15
Remove from the oven, sprinkle with the remaining chives, and serve immediately for a delightful and hearty meal.
Nutrition Information
17.5g
Fat
40g
Carbs
13.75g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Lamb and Wild Mushroom Cottage Pie?
This dish is an exquisite twist on the classic shepherd's pie, featuring tender lamb shoulder sautéed with a medley of wild mushrooms, shallots, and garlic in a savory beef stock sauce, topped with creamy Yukon gold mashed potatoes.
What cut of lamb should I use for this recipe?
The recipe calls for 2 lbs of shoulder blade lamb chops, trimmed of fat and boned, then cut into 1/2-inch pieces.
Which mushrooms are best for the filling?
A mix of assorted wild mushrooms such as cremini, portabello, and shiitake is recommended for the best flavor profile.
How should the lamb be seasoned before cooking?
Toss the lamb pieces in a bowl with a mixture of all-purpose flour, kosher salt, fresh ground pepper, and ground allspice until evenly coated.
How long do I need to brown the lamb?
Sauté the coated lamb in olive oil over medium-high heat for approximately 10 minutes until it is well browned.
What aromatics are used in the sauce?
The recipe uses three large minced shallots and three large minced garlic cloves to provide a fragrant base.
What is the cooking time for the mushrooms?
The chopped mushrooms and bay leaf should be sautéed for about 6 minutes until they are browned and softened.
What liquid is used to simmer the lamb?
The filling uses 1 3/4 cups of beef stock combined with 1 tablespoon of tomato paste.
How long does the lamb filling need to simmer?
Cover the pan and simmer the mixture over medium-low heat for approximately 45 minutes until the lamb becomes tender.
How do I thicken the pie filling?
After the 45-minute simmer, uncover the pan and cook for an additional 2 minutes to allow the liquid to thicken slightly.
What type of potatoes are used for the topping?
The recipe specifies 6 small Yukon gold potatoes, which are peeled and sliced into 1/4-inch rounds.
How are the potatoes cooked for the mash?
Instead of boiling, the sliced potatoes are steamed in a steamer basket over boiling water for about 12 minutes until tender.
What ingredients go into the potato mash?
The steamed potatoes are mashed with 1/3 cup of milk, 4 tablespoons of unsalted butter, salt, pepper, and half of the fresh chives.
At what temperature should I bake the cottage pie?
The oven should be preheated to 350°F (175°C).
How long does the pie stay in the oven?
Bake the pie for approximately 35 minutes, or until the filling is heated through and the potato topping starts to brown.
How many calories are in a serving?
There are approximately 363 calories per serving.
What is the fat content of this recipe?
The recipe contains 17.5g of fat per serving.
How much protein does this dish provide?
This cottage pie provides 13.75g of protein per serving.
What is the carbohydrate count per serving?
There are 40g of carbohydrates in each serving.
How should I garnish the pie?
Garnish the finished pie with the remaining fresh chopped chives for a touch of brightness.
What size dish is needed for baking?
The filling and topping should be assembled in a 9-inch pie dish.
How much olive oil is required in total?
A total of 3 tablespoons of olive oil is used: 2 for browning the lamb and 1 for the aromatics.
Is the butter used in the mash salted or unsalted?
The recipe specifically calls for 4 tablespoons of unsalted butter.
What kind of bay leaf is used?
The recipe suggests using one Turkish bay leaf.
How much flour is used to coat the lamb?
The lamb is coated in 2 tablespoons of all-purpose flour.
Can I prepare the potatoes ahead of time?
While the instructions suggest steaming them while the lamb simmers, you can steam and mash them ahead of time as long as they are kept warm or reheated.
Does the recipe contain any sugar?
No, the provided nutritional information and ingredients list do not include any added sugar.
What is the total number of ingredients?
The recipe consists of 16 distinct ingredients.
Is there a caution for baking?
Yes, it is advised to watch for any potential overflow while the pie is baking in the oven.
How should the mushrooms be chopped?
The mushrooms should be stemmed and chopped into 3/4-inch pieces.