Preparation time: 40 minutes
Recipe for: 6 persons
Chef Francesca Bencivenga
For the filling:
2 tablespoon of extra-virgin olive oil • 2 oz butter • 1 lbs and 2 oz lamb chopped (or at least a mixture of beef and pork) • 2 onions • 2 carrots • 2 celeries • 2 pinch garlic without soul • 2 tablespoons Worcestershire sauce • 2 tablespoons tomato sauce • 2 laurel leaves • 1 handful thyme chopped leaves • 1 little branch rosemary • 1 cup red wine • 1 ¼ cup chicken broth • thin salt to taste • black pepper to taste
For the cover:
2 lbs and 4 oz diced potatoes • 2 oz butter • 2 yolks egg • 2 teaspoon nutmeg powder • parmigiano cheese to cook au gratin
Preheat the oven at 356°F .
Melt the butter and heat the olive oil in a frying pan. Then add the onions, the garlic, the carrots and the celeries to the pan and let them browning for few minutes.
After that, add the chopped meat with salt and pepper. Fry it for 3 minutes with medium flame while chopping carefully the meat with a wood spoon.
Add the Worcestershire sauce, the tomato sauce and all the rosemary, the laurel and the thyme leaves previously chopped.
Cook for 5 minutes while mixing accurately. Pour in the wine and keep cooking until it gets dry, then add the chicken broth and bring it to a boil.
Let it gently boil until the sauce will halved its volume.
In the meantime, cook potatoes in hot salted water until them will get softer.
Drain the potatoes and mash them with potato masher, then add the two egg's yolks, two tablespoons of parmigiano cheese and the nutmeg powder. Add salt and pepper to taste.
Pour the cooked meat in a casserole dish to make the base of the pie. Pour the mixture of mashed potatoes and spices all over the meat layer and then complete grating the parmigiano on the top of the potato layer.
Bake in the oven at 356°F for around 30 minutes (for the last 10 minutes use also the broiler on the top in order to have a crispy rind of cheese).