-
1
To make the filling, cut the lamb into 1/2-inch pieces. Stem and cut the mushrooms into 3/4-inch pieces.
-
2
In a large bowl, mix together the flour, salt, pepper, and allspice. Add the lamb and toss to coat evenly.
-
3
In a large nonstick fry pan over medium-high heat, warm 2 Tb of the olive oil. Add the lamb and saute until well browned, about 10 minutes. Transfer to a bowl.
-
4
Add the remaining 1 Tb oil to the pan. Add the shallots and garlic and stir for 1 minute.
-
5
Add the mushrooms and the bay leaf and saute until well browned, about 6 minutes.
-
6
Return the lamb to the pan, stir in the stock and tomato paste and bring to a boil. Reduce the heat to medium-low, cover and simmer until the lamb is tender, about 45 minutes.
-
7
Uncover and simmer until the juices thicken, about 2 minutes. Transfer the filling to a 9-inch pie dish.
-
8
Preheat the oven to 350u00b0F.
-
9
To make the topping, pour water to a depth of 1 inch into a large pot and bring to a boil over high heat.
-
10
Peel and slice the potatoes into rounds 1/4 inch thick. Put the potatoes into a steamer basket and set the basket over boiling water. (The water should not touch the bottom of the steamer basket).
-
11
Cover and steam until the potatoes are tender when pierced with a small knife, about 12 minutes. Transfer the potatoes to a large bowl.
-
12
Add the milk, butter, salt, and pepper. Mash well with a potato masher. Stir in half of the chives. Spoon the potatoes on top of the lamb mixture to cover it completely.
-
13
Bake until the pie is heated through and the potatoes begin to brown, about 35 minutes.
-
14
Sprinkle with remaining chives and serve immediately.
