Lydias lamb pie will haunt you like a lost love, for sure! Since it's you, she'll share her recipe, but
only you!!! No-one else can read this!
2 pounds of lamb. trimmings from ribs, shoulder, neck, etc.,diced. Not leg. Salt and pepper and brown on both sides. Brown the meat in
small batches! It takes longer, but it browns better.
1 onion, 2 to 4 garlic cloves (to taste), and 2 carrots, minced fine (in food processor). These go in after the meat comes out to loosen the "fond" or browned bits from the meat from the bottom of the pot. Cook 'till soft, then remove.
Add 4 Tablespoons butter (or 2 Tbl butter + 2 Tbl Olive Oil) when melted, add 4 Tablespoons flour and stir. Cook 'til golden,add back the meat and veg, stir well, then add 4 Cups Stock (Lamb or Chicken). Add 1 to 1 1/2 Tablespoons of Tomato paste, 1 Tbl dried Parsley, 2 Bay Leaves, and 1 Teaspoon Thyme.
Bring to a simmer, then place in the oven, covered, at 350 degrees for 1 hour, then turn down to 250 for another hour. She says, "Until the meat is melting tender." Stir during this time, and taste for seasoning.
While it's cooking, you can peel and cube, 2 each, carrots and potatoes, and cook them in water until tender (not
real done, but soft). When the filling comes out of the oven, add the drained carrots and 'tattys'. Remove the Bay Leaves. We do this part a day ahead, and let sit overnight in the fridge.
Lydia's pie is 'English' style, that is, in a crust, with top and bottom. We roll out the bottom crust into a pie plate, fill it and cover it with top crust, just like a fruit pie. Sprinkle with a little coarse salt and pepper on top, cut some steam hole, and bake @ 350 degrees for about an hour or until golden and the filling is bubbley.
The traditional Shepherds Pie would just be the filling in the pie plate with mashed potatoes on top, but we like the crust!
Next week;
Lamb shanks, braised in wine and garlic, with orzo!!! 
