Recipe Type: Bake, Beef, Broil, Fall, Gourmet, Lamb, Potato, Vegetable, Winter
Ingredients: 1 1/2 tablespoons tomato paste, 1 cup beef broth, 1 cup water, 1 teaspoon salt, 1/2 cup dry white wine, 1/2 cup heavy cream, 1/2 cup milk, 1/2 teaspoon black pepper,1/4 teaspoon black pepper, 10 oz pearl onions, 2 lb boneless lamb shoulder, cut into 1-inch cubes, 2 lb russet (baking) potatoes, 2 medium turnips, peeled and cut into 1/2-inch pieces, 2 tablespoons chopped garlic, 2 teaspoons chopped fresh thyme, 2 teaspoons salt, 3 1/2 tablespoons unsalted butter, softened, 3 tablespoons unsalted butter, 4 medium leeks (white and pale green parts only), cut into 1/2-inch-thick slices, 5 carrots, cut diagonally into 1/3-inch-thick slices, 5 tablespoons all purpose flour, a potato ricer or a food mill fitted with medium disk, not glass), Special equipment: a wide 3-quart heavy flameproof casserole (about 2 inches deep
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