Sprinkle the lamb(cut int 5cm chunks) with the coriander, cumin and salt. Heat the oil in a deep casserole dish suitable for stove-top use and brown the meat. Remove the meat from the pan and drain in a colander. Pour off any excess fat from the pan and add the diced vegetables. Cook until they start to brown, then add the port and stir well as it bubbles. Add the tomato paste, bay leaf, thyme, peppercorns and stock, stirring well. Return the lamb to the pan and bring to a gentle simmer. Cover with a heatproof lid and place in a 150 degC oven for 2 hours, checking occasionally to ensure the meat is not drying out. When cooked, the meat should be almost falling apart. Allow to cool a little.
Mushroom mixture: sauté the finely diced shallots in the oil, then add the chopped garlic, mushrooms and porcini(soaked in boiling water), keeping the liquid from the porcini. Sauté until the mushrooms are cooked, then add the stock, parsley(chopped), chervil(chopped) and strained porcini water. Simmer until the mixture is sticky and glossy – about 10 minutes.
Potato topping: mash the potatoes(peeled and boiled until tender) and pass through a sieve or ricer. Heat the milk with the bay leaf and butter. Beat this into the potatoes, then add the truffle oil and season to taste with salt and pepper. To finish the pie, set the oven to 180 degC. Reheat the lamb and gently combine with the warm mushroom mixture. Season to taste with salt and pepper. Spoon the meat into a shallow casserole or pie-dish and pipe or spread the potato mash on top. Bake in the oven for 30 minutes or until the topping is golden and the lamb thoroughly heated through.
4/5/2012
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