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  • May 28th 2020
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PREP TIME: 30 minutes

COOK TIME:  1 hour

TOTAL TIME:  1 hour 30 minutes

INGREDIENTS:

  • 1 pound (454g) lamb stew meat or shoulder, cut into 2-in/5-cm cubes
  • 1 pound (454g) beef chuck, cut into cut into 2-in/5-cm cubes
  • 2 large carrots (225g) peeled, small diced
  • 3 (115g) sticks of celery, sliced about ¼” thick
  • 1 (225g) yellow onion, small diced
  • 3 (15g) cloves garlic, minced
  • ¾ cup (75g) peas, frozen or fresh
  • ½ cup (113g) canned tomato purée
  • ½ cup (118ml) chicken stock
  • ½ cup (118ml) red or white wine
  • ¼ cup (15g) parsley, chopped
  • 1 sprig of fresh rosemary, stem removed and leaves chopped
  • 6 sprigs thyme, stem removed and leaves chopped
  • 1 tablespoon (8g) corn starch
  • 1 tablespoon (15ml) Worcestershire sauce
  • 2 teaspoons (4g) kosher salt
  • 1 teaspoon (2g) black pepper
  • 2 tablespoons (30ml) olive oil

 

Mashed Potatoes:

  •  2 pounds (1kg) russet potatoes, peeled and large diced
  • ¾ cup (177ml) heavy cream
  •  ½ cup (112g) unsalted butter
  • ½ cup (50g) parmesan cheese, finely grated
  •  2 teaspoon (4g) kosher salt
  • ½ teaspoon (1g) black pepper
  • ½ teaspoon (1g) nutmeg, grated

 

INSTRUCTIONS:

  1. Place the beef and lamb on a parchment-lined sheet pan and freeze for 20 minutes before proceeding. Meanwhile, preheat oven to 325ºF/163ºC.
  2. Make the mashed potatoes: Add potatoes to a 6-quart/5.7L pot and fill with cold water. Bring to a boil and cook until very fork tender. Meanwhile, melt the cream and butter together, seasoned with the salt, pepper and nutmeg. Drain the potatoes well and return them to the pot. Add the parmesan and warm cream mixture and whisk until smooth. Check for seasoning and set aside.
  3. Attach your KitchenAid® Food Grinder attachment fitted with the fine grinding plate to your KitchenAid® Stand Mixer. Place the bowl under the grinder and put the meat in the large food tray. Turn the mixer to speed 4 and use the food pusher to feed the meat through the grinder, one to two pieces at a time, taking care not to force it through.
  4. Heat the olive oil in a large cast iron skillet over medium high heat. Add the onions, carrots, celery, garlic and herbs and cook until the onions are translucent and fragrant (about 2 minutes). Add the pork and lamb, stir to combine with the vegetables and cook to brown the meat. Once the meat is almost cooked through, add the cornstarch and mix well to distribute evenly. Finally, add the stock, wine, Worcestershire sauce and tomato purée.
  5. Bring the mixture to a simmer, then cover the pan and turn heat to low. Continue to simmer for 15 minutes. Remove the lid and simmer uncovered for another 5 minutes. Remove from heat and fold in the peas.
  6. Spoon the meat into a medium sized ovenproof dish, and cover with the mashed potatoes. Use a fork to make furrows over the top by lightly dragging the fork tines in the mashed potatoes from one side of the dish to the other. Bake for 20-25 minutes, or until lightly golden on top.