Ingredients
Meat Filling
1 lb ground lamb
1 yellow onion, chopped
3 cloves garlic, minced
1 tsp oregano
1 tsp thyme
2 tbsp worcestershire sauce
1 cup beef broth
1/2 cup corn, carrots and peas
2 tbsp tomato paste
2 tbsp flour
2 tbsp olive oil
Mashed Potatoes
3 lb Russet potatoes
1 tbsp butter
1/2 cup milk
1 cup heavy cream
1/2 tsp nutmeg
1/2 cup parmesan
Serves Six Total Time: 11⁄2 hours
Meat Filling
Preheat oven to 400 degrees Fahrenheit.
Add the oil to a large pan and cook the onions over medium-high heat for about 6 minutes.
Then add the ground lamb, oregano and thyme. Cook for about 7 minutes until meat is browned and
broken apart. Next stir in the garlic and worcestershire sauce. Cook for another 2 minutes.
Next stir in the flour and tomato paste until a smooth mixture forms. Lastly add in the broth,
vegetables, bring to a boil, then simmer for about 8 minutes.
Mashed potatoes
Boil the potatoes until fork goes through easily.
Drain the water and then slowly add the heavy cream, milk, butter, parmesan and nutmeg to the pot, then mash until smooth. Add salt and pepper to taste.
Pour the meat filling into a large baking dish forming a smooth even layer, then add the mashed potatoes as a second layer on top.
Bake for about 30 minutes or until mashed potatoes are slightly browned on top. Then let cool for at least 10 minutes before serving.
