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10 ounces pearl onions
4 medium leeks, white and pale green parts only
2 pounds boneless lamb shoulder, cut into 1” cubes
2 tsp. salt
½ tsp. freshly ground black pepper
5 Tbsp. all-purpose flour
3 ½ Tbsp. unsalted butter
2 Tbsp. chopped garlic
½ cup dry white wine
1 ½ Tbsp. tomato paste
1 cup beef stock
1 cup water
2 tsp. chopped fresh thyme
5 carrots, 1/3” slices
2 medium turnips, peels & cut into ½” pieces
2 pounds baking potatoes
½ cup heavy cream
½ cup milk
3 Tbsp. unsalted butter
1 tsp. salt
¼ tsp. freshly ground black pepper
Preheat oven to 350°F.
Peel pearl onions; wash leeks & cut into ½” slices. Pat lamb dry and sprinkle with 1 tsp. salt and ¼ tsp. pepper. Put the lamb and 3 Tbsp. flour in a large plastic bag, seal and shake to coat the lamb.
Melt 2 Tbsp. butter in a skillet and brown lamb, turning occasionally, about 6 minutes. Add 1 Tbsp. garlic and cook for 2 minutes. Add wine to skillet and deglaze by boiling over high heat, scraping up all brown bits, for 1 minute. Stir in tomato paste and boil, stirring, until liquid is reduced by half, about 5 minutes. Add stock, water, thyme, browned lamb, onions, leeks, carrots, turnips, 1 tsp. salt and ¼ tsp. pepper. Stir. Bring to a simmer over medium-high heat; remove from heat.
Cover pot with lid, put in oven and cook until lamb is tender, 1 ½ to 2 hours. Add salt and pepper to taste.
Quarter potatoes and, in a saucepan, cover with well-salted water by 1 inch. Simmer, uncovered, until tender about 20-25 minutes. Drain.
Add cream, milk and butter to a saucepan over moderate heat. Stir in salt and pepper. Add hot potatoes and mash to combine. Keep warm.
Spoon potatoes around the edge of a serving dish containing the lamb and vegetables. Put under broiler for about 3 minutes, until golden.
The filling can be made 1 day ahead and refrigerated. Bring back to a warm state before topping with the warm potatoes.
© Sally Bernstein 2005