-
1
Set a colander over a bowl.
-
2
In a large enameled cast-iron casserole, heat the oil until shimmering.
-
3
Add the lamb, season with salt and pepper and brown over high heat, stirring occasionally, 8 minutes.
-
4
Transfer the lamb to the colander; wipe out the casserole.
-
5
Melt the butter in the casserole.
-
6
Add the onion, turnips, carrots, celery, garlic, thyme and water and season with salt and pepper.
-
7
Cover and cook over moderately low heat, stirring occasionally, until the vegetables are just tender, about 15 minutes.
-
8
Return the lamb to the casserole.
-
9
Stir in the tomato paste and cook for 1 minute.
-
10
Sprinkle with the flour and cook for 1 minute.
-
11
Pour in the stock and bring to a boil.
-
12
Simmer over low heat, stirring, until the sauce has thickened, 10 minutes.
-
13
Season with salt and pepper.
-
14
Transfer the lamb to eight 1 1/2-cup ramekins or gratin dishes.
-
15
Let cool.
-
16
In a medium saucepan, combine the milk, cream, butter, oil, rosemary, bay leaf, thyme and a pinch of nutmeg and bring to a boil.
-
17
Remove from the heat and let stand for 20 minutes.
-
18
Meanwhile, preheat the oven to 400.
-
19
In a large saucepan, cover the potatoes with water.
-
20
Add the garlic and a large pinch of salt and bring to a boil.
-
21
Cook over moderately high heat until the potatoes are tender, 12 minutes; drain.
-
22
Return the potatoes and garlic to the saucepan and shake over high heat until dry.
-
23
Pass the potatoes and garlic through a ricer into a large bowl.
-
24
Strain the milk mixture over the potatoes and stir it in.
-
25
Season with salt and pepper.
-
26
Spread the mashed potatoes over the lamb.
-
27
Bake in the upper third of the oven for 20 minutes, until the filling is bubbling.
-
28
Preheat the broiler.
-
29
Broil 4 inches from the heat for 2 minutes, until browned.
-
30
Let rest for at least 10 minutes before serving.
