Lunch / Dinner
This meat pie is as common at British pubs as burgers and fries are at American fast-food drive-through restaurants. In the Cuisine Test Kitchen, we agreed that this is one Brit food worth bringing over the pond.
FOR THE POTATOES—
FOR THE FILLING—
If you prefer, beef easily can be substituted for the lamb. For best results, use ground beef sirloin.
Preheat oven to 400°.
Cook potatoes in boiling salted water in a saucepan until tender, 12–15 minutes; drain. Return them to pan to dry over medium heat, about 1 minute; remove from heat.
Mash potatoes with milk and butter; season with salt. Cool potatoes 5 minutes; stir in yolks.
Brown lamb in a sauté pan over medium heat about 5 minutes, pressing lamb into small pieces with a potato masher. Drain meat in a colander or sieve.
Sauté onion and carrot in oil in the sauté pan over medium heat 4 minutes. Add mushrooms, sauté 3 minutes more. Add garlic and tomato paste; cook 1 minute, stirring frequently. Stir in flour.
Deglaze pan with wine, then add broth and thyme. Simmer until liquid reduces and thickens into a gravy, about 8 minutes. Stir in lamb and Worcestershire; season with salt and pepper.
Pour lamb mixture into a 2-qt. baking dish, then top with mashed potatoes.
Place dish on a foil-lined baking sheet in the center of the oven; bake until pie is bubbling and golden brown, 30–40 minutes.
Add egg yolks only after potatoes have cooled slightly. Hot potatoes could curdle the yolks.
Using a fork, spread the potato topping evenly over the meat mixture. The fork tines add interesting texture.
% Daily Value*
Total Fat 26g 40%
Saturated Fat 11g 55%
Cholesterol 165mg 55%
Sodium 188mg 7%
Carbs 37g 12%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.