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1
To make the stew, melt the butter in a Dutch oven or large saucepan over medium high heat.
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2
Add the lamb and brown on all sides, making sure not to crowd the pan.
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3
This may have to be done in batches.
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4
Remove the lamb from the pan with a slotted spoon, and set aside.
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5
Add the turnips, carrots, celery and onion to the pan, and saute for 3 minutes, stirring frequently, or until the onions are translucent.
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6
Return the lamb to the pan along with the thyme, and sprinkle the flour over the lamb and vegetables.
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7
Cook over low heat for 3 minutes, stirring frequently, to cook the flour.
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8
Add the cold stock or water; raise the heat to medium high, and bring to a boil.
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9
Stir in the tomato paste, and season with salt and pepper.
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10
Cook the lamb mixture covered over low heat for 40 to 55 minutes, or until the lamb is tender.
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11
While the lamb is braising, place the potatoes in salted cold water and bring to a boil over high heat.
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12
Boil the potatoes until tender, about 15 minutes.
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13
Drain, and then mash the potatoes using a potato masher or handheld electric mixer with the butter, egg, yolk, salt and pepper.
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14
Place the mixture in a pastry bag fitted with a large star tip.
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15
To serve, preheat an oven broiler.
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16
Place the lamb into a large baking dish or individual dishes, and pipe the potatoes into a latticework pattern on the top.
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17
Place 6 inches from the broiler element and brown the potatoes.
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18
Serve immediately.
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19
Note: The lamb and potatoes can be prepared up to a day in advance and refrigerated, tightly covered.
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20
Reheat the lamb over low heat before piping the potatoes and the final broiling.
