👨‍🍳 Instruktioner

1. 1

   Preheat oven to 160°C (320°F). Season lamb chunks generously with salt and pepper.

   💡 Proffstips: Ensuring lamb is well-seasoned from the start enhances overall flavor.
2. 2

   Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the lamb in batches, then set aside.

   ⏱️ 8-10 minutes per batch
3. 3

   Add onions, carrots, swede, and parsnips to the pot. Cook until softened, about 8-10 minutes. Add garlic and cook for another minute until fragrant.

   ⏱️ 9-11 minutes
4. 4

   Stir in the flour and cook for 1-2 minutes, then gradually whisk in the stock and red wine (if using) until smooth. Bring to a simmer.

   ⏱️ 3-4 minutes
5. 5

   Return the lamb to the pot. Add Worcestershire sauce, thyme sprigs, and bay leaf. Season with salt and pepper. Cover and transfer to the preheated oven.

   💡 Proffstips: Ensure the liquid covers most of the ingredients; add more stock if needed.
6. 6

   Bake for 2 to 2.5 hours, or until the lamb is very tender and the vegetables are cooked through.

   ⏱️ 2-2.5 hours
7. 7

   While the pie is baking, boil the potatoes in salted water until tender. Drain well.

   ⏱️ 15-20 minutes
8. 8

   Mash the boiled potatoes with butter and warmed milk until smooth. Season with salt and pepper.

   💡 Proffstips: For a smoother mash, use a potato ricer.
9. 9

   Once the lamb filling is ready, remove the thyme sprigs and bay leaf. Taste and adjust seasoning.

10. 10

    Spoon the potato and parsnip mash over the lamb and vegetable filling. Rough up the surface with a fork for a rustic finish.

    💡 Proffstips: Ensure the mash covers the filling completely to prevent it from drying out.
11. 11

    Increase oven temperature to 200°C (400°F) and bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbling.

    ⏱️ 20-25 minutes
12. 12

    Let the pie rest for 10 minutes before serving.

    ⏱️ 10 minutes