Tom McHugo’s lamb and duchess potato pie – Gourmet Traveller

Ingredients

• 2 tbsp olive oil
• 700 gm boneless lamb shoulder (see note), cut into 3cm pieces
• 1 onion, diced
• 2 carrots, diced
• 150 ml red wine
• 4 tomatoes, diced
• 2 thyme sprigs
• 1 small rosemary sprig
• 700 ml veal or lamb stock
• 1½ tbsp plain flour
• Duchess potato
• 1.5 kg Dutch cream or Nicola potatoes, cut into 3cm pieces
• 120 gm butter, at room temperature, chopped
• 12 egg yolks
• 90 ml pouring cream