|500 g||lamb (ground)|
|350 ml||chicken stock|
|1 kg||mashed potatoes|
|1 tbsp||tomato paste|
|30 g||parmesan cheese (grated)|
|olive oil for frying|
Rosé, fine dry, 2014
The slight sweetness of the wine can stand up to the essential thyme oils. Rosé unfolds its delicate aromas of ripe blackberries and elderberries best when well chilled.
Preheat oven to 200°C/ 392°F. Finely chop onion, garlic, and thyme leaves. Peel carrot and cut into fine dice. Cut celery into fine dice.
Heat some olive oil and sear ground lamb for approx. 2 – 3 min., breaking it up with a cooking spoon. Add onion, garlic, thyme, carrots, and celery and fry for approx. 5 – 8 min. Season well with salt and pepper.
Add tomato paste and fry for approx. 1 – 2 min. Then, add flour and stir constantly for approx. 2 – 3 min.
Add chicken stock and let simmer over medium heat for approx. 10 – 12 min.
Place meat into a large ovenproof dish and spread mashed potatoes evenly on top.