1.5kg boneless lamb neck (order from your butcher), cut into 3cm pieces
1/2 cup (75g) plain flour
2 carrots, chopped
1 leek (white part only), chopped
1 celeriac, cut into 1.5cm pieces
2 onions, chopped
4 garlic cloves, finely chopped
1 rosemary sprig, leaves chopped
1/2 bunch thyme, leaves picked
1 cup (250ml) port
2 cups (500ml) red wine
2 cups (500ml) veal or beef stock
1.3kg (about 6) royal blue or desiree potatoes, peeled, quartered
5 egg yolks
1 cup (250ml) pure (thin) cream
2 tbs cornflour, dissolved in 1/4 cup (60ml) water
200g frozen peas, thawed
1/2 bunch oregano leaves, chopped
1/2 bunch tarragon leaves, chopped
METHOD
Preheat the oven to 170°C. Heat the oil in a large casserole dish over medium-high heat. Coat the lamb in flour, shaking off excess. In batches, cook lamb, turning, for 6-8 minutes until browned all over.
Remove from pan and set aside. Reduce heat to medium, then add carrot, leek celeriac, and onion, and cook, stirring, for 4-5 minutes until softened. Add garlic, rosemary and thyme, and cook, stirring, for a further 2 minutes or until fragrant.
Add the port and wine, scraping the bottom of the pan with a spoon. Return lamb to pan, then add the stock. Bring to a simmer and cover with baking paper and a lid. Place in the oven and roast for 11/2 hours or until lamb is tender.
Meanwhile, place potato in a pan of cold salted water over high heat. Bring to the boil and cook for 15-20 minutes until tender. Drain and return to pan. Mash using a potato ricer or masher. Add egg yolks and cream, season with salt and beat to combine.
Remove lamb from oven. Stir through cornflour mixture, peas, oregano and tarragon. Season. Increase oven to 220°C. Transfer lamb filling to a 3L-capacity pie dish and top with potato mixture.
Return pie to oven and cook for 10-15 minutes until the potato is golden. Serve pie hot
