- 2 lbs Lamb leg, boneless
- Black Pepper, freshly ground
- 4 cloves Garlic, mashed
- 1 sprig fresh Thyme, leaves removed from stem, chopped
- 2 tbsp Extra Virgin Olive Oil
- 4 Carrots, chopped
- 2 Parsnip, chopped
- 4 Celery Stalks, chopped
- 1 Onion, chopped
- 2 tbsp All-Purpose Flour
- 4 cups Chicken Stock
- 4 Russet Potatoes, quartered
- 4 tbsp unsalted Butter
- 1/2 cup Whole Milk
Set sous vide to 140 F / 60 C.
Season the lamb with salt and pepper. Place in a large zipper lock or vacuum seal bag with garlic, whole thyme leaves, and whole rosemary leaves. Seal the bag using the water immersion technique or a vacuum sealer on dry setting.
Place the bag in the water bath and set timer for 24 hours. Cover the water bath with plastic wrap to minimize evaporation. Add water periodically if needed to keep the lamb submerged.
Prepare vegetables. Heat olive oil in a large pot oven over medium-high heat. When the oil is shimmering, add carrots, parsnips, celery, and onion. Season with salt. Cook, stirring occasionally, until onions are translucent. Add the flour, chopped thyme, and chopped rosemary. Cook, stirring constantly for about a minute. Slowly stir in chicken stock. Increase the heat to high and bring a rapid simmer. Reduce the heat to medium-low and cook, stirring occasionally until the vegetables are fully softened. Remove from the heat and let it cool. Cover and refrigerate until the lamb is finished.
Prepare mashed potatoes.
Place Potatoes in a large pot and cover with cold salted water. Bring to a rapid boil until cooked. Remove from heat when cooked and drain potatoes.
Combine cooked potatoes and butter and mashed them until smooth. Stir in milk. Season to taste with salt and pepper. Refrigerate until the lamb is finished.
When the timer goes off, remove the bag from the water bath. Remove the lamb from the bag and discard cooking liquid, including garlic and herbs.
Slice lamb into cubes.
Return vegetable mixture to a gentle simmer over medium-heat. Reheat potatoes on a microwave until warm.
Heat broiler to high and stir lamb into the vegetable mixture until combine and cooked.
Divide mixture between 9-inch cake pans or large broiler-safe baking dish. Top lamb-vegetable mixture with mashed potatoes. Spread gently to cover the entire pan. Broil pies until the tops of the potatoes are well-browned.