You can't go wrong with this updated version of a classic. Ground beef balances the highly flavoured lamb.
- Portion size 12 servings
- Credits : Canadian Living Magazine: December 2007
Ingredients
Topping:
Method
Soak dried porcini mushrooms in 1 cup (250 mL) boiling water for about 30 minutes or until softened.Meanwhile, in large shallow Dutch oven, heat half of the oil over medium-high heat; brown beef, lamb and pancetta for 8 minutes or until no pink remains. With slotted spoon, transfer to paper towel-lined bowl. Drain fat from pan.
In same pan, heat remaining oil over medium heat; cook onion, celery, carrots, garlic, rosemary, thyme, salt and pepper for about 6 minutes or until softened. Stir in cremini mushrooms; cook until golden, about 6 minutes.
Stir in wine, scraping up brown bits; boil until no liquid remains. Stir in stock, tomato paste, Worcestershire sauce, porcini mushrooms and soaking liquid and meat mixture. Bring to boil; reduce heat and simmer, uncovered, for 25 minutes.
Whisk flour with 1/4 cup (50 mL) water; whisk into meat mixture and bring to boil. Boil for 5 minutes or until thickened. Scrape into 13- x 9-inch (3 L) glass baking dish.
Topping: In saucepan of boiling salted water, cover and cook potatoes for about 20 minutes or until tender. Drain and return to pot. Return to heat until no liquid remains, about 1 minute. Mash with potato masher; beat in milk, butter, mustard, salt and pepper.
Meanwhile, in small saucepan, heat oil over medium-low heat; cook leeks for 6 minutes or until softened. Stir into potatoes; spread over meat mixture.
Bake in 375°F (190°C) oven for 50 to 60 minutes or until potatoes are golden and slightly crusty. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours; reheat in 375°F/190°C oven for 30 minutes.)
Nutritional facts Per serving: about
- Sodium 507 mg
- Protein 19 g
- Calories 414.0
- Total fat 14 g
- Cholesterol 48 mg
- Saturated fat 6 g
- Total carbohydrate 56 g
%RDI
- Iron 22.0
- Folate 31.0
- Calcium 5.0
- Vitamin A 24.0
- Vitamin C 20.0
