👨‍🍳 作り方

1. 1

   Preheat oven to 190°C (375°F).

   💡 プロのコツ: Preheating ensures even cooking.
2. 2

   In a large oven-safe skillet or Dutch oven, brown the ground lamb over medium-high heat. Drain off excess fat.

3. 3

   Add the chopped onions, diced carrots, and diced celery to the skillet. Cook until softened, about 8-10 minutes.

4. 4

   Stir in the minced garlic and tomato paste, and cook for 1 minute until fragrant.

5. 5

   Pour in the red wine and scrape up any browned bits from the bottom of the skillet. Let it simmer and reduce by half.

6. 6

   Add the beef broth, marjoram, bay leaf, salt, and pepper. Bring to a simmer, then reduce heat, cover, and cook for 20-25 minutes, or until the sauce has thickened.

7. 7

   While the filling simmers, boil the potatoes in salted water until tender. Drain well.

8. 8

   Mash the potatoes with butter and warm milk until smooth and creamy. Season with salt and pepper to taste.

9. 9

   Stir the crumbled sirene and egg yolk into the mashed potatoes. Mix until well combined.

10. 10

    Remove the bay leaf from the lamb filling. Spoon the mashed potato and sirene mixture evenly over the lamb filling in the skillet. Create a decorative pattern with a fork if desired.

11. 11

    Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the filling is bubbling.

12. 12

    Let the pie rest for 10 minutes before serving.