Lamb and stout pie with Brussels sprouts mash

Method

• 1
  Preheat oven to 170C/150C fan-forced.
• 2
  Heat 1/2 the oil in a large flameproof casserole dish over medium-high heat. Cook chops, in batches, for 2 minutes each side or until browned. Transfer to a plate.
• 3
  Heat remaining oil to dish. Add eschalot, garlic, carrot, parsnip, thyme and bay leaves. Cook, stirring occasionally, for 6 minutes or until vegetables start to brown. Add tomato paste. Stir to combine. Add stock and stout. Bring to a simmer. Season with salt and pepper. Return chops to dish. Cover with lid. Transfer to oven. Bake for 1 hour 30 minutes or until chops are just tender. Remove lid. Add mushroom. Bake for a further 30 minutes or until chops are very tender.
• 4
  Meanwhile, place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Boil for 12 minutes or until tender. Add Brussels sprouts. Cook for 30 seconds or until just wilted. Drain. Return potato mixture to pan over low heat. Add butter, chives and cream. Mash until smooth. Season with salt and pepper.
• 5
  Carefully remove dish from oven. Preheat grill on high.
• 6
  Remove and discard bay leaves and thyme sprigs. Using tongs or a slotted spoon, transfer chops to a large bowl. Remove and discard bones and fat, leaving meat in large pieces. Return meat to vegetable mixture and place dish over medium heat. Blend cornflour with 2 tablespoons of water until smooth. Stir into meat mixture. Cook, stirring, for 5 minutes or until mixture bubbles and thickens. Remove from heat. Cool for 10 minutes.
• 7
  Transfer lamb mixture to a 5cm-deep (6-cup-capacity) flameproof baking dish. Top with mash and dot with extra butter. Grill for 5 minutes or until mash is golden. Stand for 10 minutes. Serve.