Tom McHugos lamb and duchess potato pie
Ingredients
- 2 tbsp olive oil
- 700 gm boneless lamb shoulder (see note), cut into 3cm pieces
- 1 onion, diced
- 2 carrots, diced
- 150 ml red wine
- 4 tomatoes, diced
- 2 thyme sprigs
- 1 small rosemary sprig
- 700 ml veal or lamb stock
- 1½ tbsp plain flour
- Duchess potato
- 1.5 kg Dutch cream or Nicola potatoes, cut into 3cm pieces
- 120 gm butter, at room temperature, chopped
- 12 egg yolks
- 90 ml pouring cream
Instructions
Tom McHugo’s lamb and duchess potato pie serves 8 original recipe by gourmettraveller.com.au.
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