Lauraine Jacobs

Food Writer and Author of Delicious Books


23 June 2012


I can assure you this is totally worth the effort and my inspiration was chef Corey Hume of BLanket Bay Lodge

  • 1 kg Merino lamb shoulder meat, boned and cut into 5cm chunks *1 tsp ground coriander
  • 1 tsp ground cumin *1 tsp sea salt flakes
  • 4 tbsps grapeseed oil
  • 1 onion, diced
  • 1 carrot, diced
  • 1 leek, diced
  • 100mls port
  • 2 tsps tomato paste
  • 1 bay leaf
  • 3 sprigs thyme
  • 6 peppercorns
  • 500mls lamb stock

Sprinkle the lamb with the coriander, cumin and salt. Heat the oil in a deep casserole dish and brown the meat. Take the meat from the pan and place in a colander to drain. Tip off excess fat and add the vegetables, cooking until they start to brown. Add the port and stir well as it bubbles up. Add tomato paste, bay leaf, thyme and peppercorns with lamb stock, stirring well. Return the lamb to the pan, bring to a gentle simmer. Cover with the lid and place in a 150°C oven for two hours, checking occasionally to ensure the meat does not dry out and is almost falling apart. Allow to cool a little.

For the mushroom mixture:

  • 3 shallots, finely diced
  • 4 tbsps grapeseed oil
  • 2 cloves garlic, chopped
  • 2 large Portobello mushrooms, sliced
  • 10 button mushrooms, halved
  • 20g dried porcini mushrooms, soaked in boiling water
  • 250 mls lamb stock
  • ½ cup parsley leaves, chopped
  • ½ cup chervil leaves, chopped

Sauté the shallots in the oil, then add the garlic with the mushrooms and drained and chopped porcini, keeping the liquid from the porcini. Sauté together until the mushrooms are cooked through. Add the stock with the strained porcini water and parsley and simmer until the mixture is sticky and glossy (about 10 minutes.)

For the potato topping:

  • 750 g Agria potatoes, peeled and boiled until tender
  • 1 cup milk
  • 1 bay leaf
  • 100g butter
  • 1 tsp truffle oil

Mash the potatoes and pass through a sieve or potato ricer. Heat the milk with the bay leaf and butter. Beat this into the potatoes, add the truffle oil and season to taste.

To finish the pie: Set the oven to 180°C. Reheat the casseroled lamb and gently combine the warm mushroom mixture with this. Season to taste with salt and pepper. Spoon the meat mixture into a shallow casserole or pie dish and pipe or spread the potato mash on top. Bake in the oven for 30 minutes or until the potato topping is golden and the lamb thoroughly heated through. Serves 4-6. Wine match: A full bodied Amisfield pinot noir

Recipe; Lauraine Jacobs, Photo: Elizabeth Clarkson