NEW ZEALAND | PIE JARLSBERG® WITH POTATO CRUST
NATIONAL DISH
Output: 4 servings
Ingredients
- 800 g lamb shoulder
- 4 tablespoons rapeseed oil
- 25 g butter
- 1 onion
- 1 carrot
- 1/2 leek
- 1 dl porter beer
- 2 tablespoons tomato puree
- 1 tablespoon flour
- 1 bay leaf
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon cumin
- 1 tablespoon vegetable broth
- 200 g mushrooms
- 2 tablespoons chopped parsley
- 750 g floury potatoes
- 1 cup double cream
- 1 egg yolk
- 150 g grated Jarlsberg® original
- 50 g grated Jarlsberg® Special Reserve
Preparation
Dice the meat and powder with flour. Chop all the vegetables. Heat 2 tablespoons of oil with the butter and fry the meat until its got color. Let the meat rest and fry the vegetables in the remaining oil. When they’ve got color, add tomato puree, porter, broth and spice and stir gently. Add the meat and let simmer under lid for 2 hours.
Cut the mushrooms into quarters and chop the parsley. Heat the rest of the oil and fry the mushrooms quickly. Add the mushrooms to the pot, sprinkle parsley and season with salt and pepper. Let the pot cool down for a bit.
Heat the oven to 200°C (392°F).
Peel the potatoes and boil in salted water. Press and mix with cream, yolk and half of the cheese. Pour the stew into a heat resistant pot and spread the potato mash together with the rest of the cheese on top. Bake for 20-25 minutes or until the potato crust has a nice color.