SERVES 
Jeff’s wine pairing: “This dish, as with most meat dishes, works best with a full-bodied, dry red wine like our Covenant Cabernet Sauvignon or our Red C red (a blend of Syrah, Malbec and Cabernet). Simple dishes such as this one can really make a complex, classy wine shine.”
Meet Jeff and Jodie, learn how to shake your own cocktails and hear JC food editor, Victoria Prever, talk about how to pair wine with food at the Kosher Food and Wine Event 2017 on 1st February. More information at KFWELondon.com
- Wash the potatoes but do not peel. Halve or quarter them, depending on their size. Fill a large pot about two-thirds with water. Add the potatoes and bring to a boil over high heat. Reduce the heat to medium and cook until easily pierced with a fork - about 20 minutes – then drain them in a colander and return them to the pot.
- Preheat oven to 150°C.
- In a large ovenproof pot, heat 3 tablespoons of the olive oil over medium-high heat. Add the onion and garlic and sauté until the onion is translucent, about 3 minutes. Add the mushrooms, stir, cover, and cook until tender, about 3 more minutes.
- Increase the heat to high and add the lamb, rosemary, thyme, and 1 teaspoon of the salt. Sauté, stirring occasionally, until the meat has browned, about 5 minutes. Reduce the heat to medium and add the tomatoes, peas, and wine. Stir to blend all the ingredients, cover, and simmer for 10 minutes.
- Add the remaining 5 tablespoons olive oil and 1 teaspoon salt to the potatoes, and mash them with a potato masher. (We like hand-mashing. Lumpy potatoes have character!)
- Spread the mashed potatoes over the meat and vegetables in the Dutch oven or pot. Cover and bake in the oven for 20 minutes.
Recipe adapted from THE COVENANT KITCHEN by Jeff and Jodie Morgan. Copyright © 2015 by Random House. Excerpted by permission of Schocken Books, a division of Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
