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- Ground lamb meat1 kg
- Olive oil2 tablespoon
- Onion, diced1 cup
- Diced Carrots1/2 cup
- Diced Salmon1/2 cup
- tomato extract2 tablespoon
- Worcestershire sauce2 tablespoon
- Dry red wine1/2 cup
- beef broth2 cup
- Thyme sprig1 unit(s)
- Rosemary sprig1 unit(s)
- Bay leaf1 unit(s)
- small cinnamon stick1 unit(s)
- Chopped Parsley to taste
- Salt and ground black pepper to taste
- Potatoes, boiled and hot4 unit(s)
- Egg Yolks2 unit(s)
- Nutmeg to taste
- Butter2 tablespoon
- From breast milk1/2 cup
- Start by mashing the cooked potatoes while still hot. Then mix the butter and milk and season with salt, pepper and freshly grated nutmeg. Add the yolks and set aside.
- Heat the oil in a pan and fry the vegetables (onion, carrots and celery until wilted. Add the meat and sauté, incorporating the vegetables well.
- Add the tomato paste, herbs, cinnamon and mix well. Season with the Worcestershire sauce, beef stock and wine. Let the sauce settle without getting too dry. If it gets too dry, add a little water. Sprinkle the chopped parsley.
- Assemble the pie by placing the meat in a refractory container (that can go in the oven). On it put the puree. I used a pastry bag to make it pretty. Any virgin bag can be used. Just fill with puree, cut off one of the ends and decorate with small spikes.
- Bake in the oven for 20 minutes until golden. Serve immediately. The English often make peas and green beans as a side dish.