French Market Recipe 2024 24
Hachis d’agneau
Lamb cottage pie
Ingredients
- 1kg lamb mince
- 1kg potatoes
- 250g Epoisses
- 1 cup Milk
- 50g butter
- 4 large cloves garlic
- Olive Oil
- Fresh Rosemary sprigs
Directions:
- Wash the potatoes, then boil until soft about 20 minutes
- Peel potatoes then mash in a bowl, with enough milk until smooth
- Add the butter and mash, season with salt and pepper to taste
- Add the Epoisses and stir in until completely melted
- Fry the mince in a spoonful of olive oil until golden brown, lower heat, cover and simmer for about 30 minutes
- Butter the inside of a casserole dish, line with half the potato mash
- Remove the mince from the pan and spread the mince across the potato mash layer
- Cover with the other half of potato mash making a top layer and decorate with a fork
- Place in the oven and grill until the top is golden, then keep warm.
- Peel and crush the garlic
- Use the frying pan from the mince, add a cup of water and the crushed garlic
- Bring to the boil, stir and continue boiling until the liquid has reduced to a thick sauce, put into a small sauce bowl.
Serve the Parmentier d’Agneau hot, accompanied by the bowl of garlic sauce. I recommend pairing with a glass of Merlot by Comte de Thun available from our shop or online at www.frenchmarket.co.za.
Bon Appétit!