- 2 pounds Yukon gold potatoes, peeled and quartered
- 6 tablespoons unsalted butter, room temperature
- 1/4 cup milk (approximate)
- 1 tablespoon canola oil
- 1 large or 2 medium yellow onions, 1/4 inch dice (2
cups)
- 1 large or 2 small carrots, 1/4 inch dice (1 cup)
- 1 teaspoon fresh rosemary, chopped
- 1 tablespoon fresh Italian parsley, chopped
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- 1 pound ground lamb*
- 1 cup beef broth
- 1 tablespoon tomato paste
- 2 teaspoons Worcestershire sauce
- 2 teaspoons A.1. steak sauce (optional)
- 1 cup frozen peas (5 ounces)
- kosher salt and fresh cracked black pepper
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Bring peeled and quartered potatoes to a boil in
well-salted water in a large pot. Simmer over medium heat
for about 20 minutes. Prepare onions, carrots, rosemary and
parsley while the potatoes cook. When potatoes are fork
tender, drain thoroughly and mash with 6 tablespoons butter
and enough milk to create a firm consistency. Set aside to
cool while preparing the meat mixture.
Heat canola oil over medium-high heat in a large skillet.
Add onions and carrots and sauté for 2 minutes. Add ground
lamb and continue to sauté, breaking up the lamb until it is
browned and vegetables are softened, about 8 minutes. Drain
the mixture in a colander set over a bowl and then return to
the pan. Stir in the beef broth, tomato paste, rosemary,
parsley, Worcestershire sauce and A.1. steak sauce, if
using. Simmer over medium heat until liquid is reduced and
mixture is thickened slightly, about 20 minutes. Stir in the
frozen peas and simmer 10 more minutes. Remove from the heat
and set aside to cool. Heat oven to 375°.
When both the potatoes and meat mixture are both cooled,
pour the meat mixture into a large pie pan, or any 2-quart
casserole. Spoon the cooled mashed potatoes on top of the
meat mixture and use a fork to make decorations in the
potatoes. Bake until potatoes are golden brown and crusty on
top, about 35-40 minutes. Broil off the potatoes for a few
minutes, if desired.
* If you cannot find ground lamb, look for lamb shoulder
cuts such as chops. Remove the bones and grind in your food
processor to the consistency of ground beef. Shoulder cuts
have the perfect ratio of fat to meat for ground lamb.
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