👨‍🍳 作り方

1. 1

   Preheat oven to 200°C (180°C fan/Gas Mark 6).

   💡 プロのコツ: Ensure oven is fully preheated before placing the pie inside.
2. 2

   Heat olive oil in a large oven-safe pan or casserole dish over medium-high heat. Add the ground lamb and cook, breaking it up with a spoon, until browned. Drain off any excess fat.

3. 3

   Add the chopped onion, diced carrots, and diced celery to the pan. Cook until softened, about 5-7 minutes.

4. 4

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

5. 5

   Pour in the beef or lamb broth and Worcestershire sauce. Add the chopped rosemary and thyme. Bring to a simmer, then reduce heat and cook for 10-15 minutes, allowing the sauce to thicken slightly.

6. 6

   While the filling simmers, boil the cubed potatoes and parsnips in salted water until tender, about 15-20 minutes. Drain well.

7. 7

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

   💡 プロのコツ: For an extra creamy mash, use a potato ricer.
8. 8

   Pour the lamb filling into an ovenproof dish if not already in one. Spread the root vegetable mash evenly over the top.

   💡 プロのコツ: You can create decorative patterns with a fork on the mash.
9. 9

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

10. 10

    Let stand for 5-10 minutes before serving.