Russet potatoes (also called Idaho potatoes)
Olive or vegetable oil
salt and pepper
2 tablespoons of butter
Onion, minced (reserve 1/4 cup for sauce)
2 teaspoons of Dijon mustard
2 teaspoons of cornstarch
1 cup of chicken broth
1 cup of dark beer
Ground lamb
Pan-fried mushrooms
Our Le Classique Cumin cheese
Preheat oven to 425°F (220°C).
Cut the potatoes into quarters, keeping the skins on, and coat with a little olive or vegetable oil, then season.
Place on a baking tray and bake for approx. 25 minutes, or until golden and crisp. Turn halfway through cooking.
Melt butter in a saucepan over medium heat. Cook 1/4 cup onion for 5 minutes. Add Dijon mustard.
Mix 1/4 cup broth with cornstarch. Set aside.
Add chicken broth and beer to pot, followed by cornstarch mixture.
Bring to a boil. Reduce heat and simmer until sauce is thick. Season to taste.
In a large frying pan, brown the remaining onions in a little oil and add the ground lamb.
In a second pan, gently fry the mushrooms in a little butter.
Grate a generous amount of our Le Classique Cumin cheese. Set aside.
When everything is ready, create the poutines by placing the fries, lamb, pan-fried mushrooms, sauce and cheese in large bowls.