Ingredients:
For lamb mixture:
1 tbsp butter
1 tbsp olive oil
1 diced onion
2 pounds lean ground lamb
1/3 cup flour
salt and pepper to taste
2 tsp minced fresh rosemary
1 tsp paprika
1/8 tsp cinnamon
1 tbsp ketchup
3 cloves minced garlic
2 1/2 cups water or broth (use more or less to adjust thickness as needed)
12 oz bag frozen peas and carrots, thawed, drained well
For the potato topping:
2 1/2 pound Yukon gold potatoes
1 tbsp butter
salt and pepper to taste
pinch of cayenne
1/4 cup cream cheese
1/4 pound Irish cheddar (he used "Dubliner" by Kerrygold; may substitute any sharp white cheddar)
1 egg yolk beaten with 2 tbsp milk |
Instructions:
1. In a Dutch oven over medium heat, mix olive oil and butter, diced onion, lamb. Brown meat (about 10 minutes or so) while breaking it up into small pieces.
2. Add flour and mix. Stir in salt, pepper, rosemary, paprika, cinnamon, ketchup, garlic. Cook 3-4 minutes.
3. Add water or broth and stir. Cook 5-6 minutes until it thickens. Turn off heat.
4. Stir in peas and carrots. Transfer to casserole dish and smooth it down.
5. Boil potatoes in salted water until tender. Drain thoroughly. (Preheat oven to 375ºF.)
6. Add butter, salt and pepper, cayenne, cream cheese, and Irish cheddar. Mash until thoroughly incorporated.
7. Add egg yolk and milk, and stir.
8. Spread potatoes evenly over the other ingredients in the casserole dish.
9. Bake at 375ºF for about 25-30 minutes. (Should see a golden brown crust, and gravy bubbling around the outside.) Let sit for 10-15 minutes before serving. |