Ingredients: For lamb mixture: 1 tbsp butter 1 tbsp olive oil 1 diced onion 2 diced carrots 2 pounds lean ground lamb 1/3 cup flour salt and pepper to taste 1 tsp smoked paprika 1/8 tsp cinnamon 2 tbsp minced fresh rosemary 1 tsp minced thyme 4 cloves minced garlic 1 tbsp ketchup 2 1/2 cups broth (use more or less to adjust thickness as needed) 1cup frozen peas
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 1 egg yolk beaten with 2 tbsp milk
Directions Preheat the oven to 375 degrees F (190 degrees C). Place olive oil and butter in a Dutch oven over medium heat. Stir in onion and ground lamb; brown the meat, breaking it up into small crumbles as it cooks, about 10 minutes. Stir in flour until incorporated, then mix in salt, black pepper, rosemary, paprika, cinnamon, ketchup, and garlic; cook and stir until garlic is fragrant, 2 to 3 minutes. Stir in water and scrape up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, about 5-6 minutes. Remove lamb mixture from heat and stir in peas and carrots until combined. Spread lamb mixture into the bottom of a 9x13-inch baking dish and set aside. Place potatoes into a large pan of salted water. Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes. Drain well and return potatoes to pan. Mash butter, cayenne pepper, cream cheese, and Irish cheese into the potatoes. Mash until combined and potatoes are smooth. Season to taste with salt and black pepper. Whisk together egg yolk and milk in a small bowl; stir into the mashed potato mixture. Top the lamb mixture in the baking dish with the mashed potatoes and spread evenly to cover. Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.
Ingredients:
ReplyDeleteFor lamb mixture:
1 tbsp butter
1 tbsp olive oil
1 diced onion
2 diced carrots
2 pounds lean ground lamb
1/3 cup flour
salt and pepper to taste
1 tsp smoked paprika
1/8 tsp cinnamon
2 tbsp minced fresh rosemary
1 tsp minced thyme
4 cloves minced garlic
1 tbsp ketchup
2 1/2 cups broth (use more or less to adjust thickness as needed)
1cup frozen peas
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
1 egg yolk beaten with 2 tbsp milk
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Place olive oil and butter in a Dutch oven over medium heat. Stir in onion and ground lamb; brown the meat, breaking it up into small crumbles as it cooks, about 10 minutes.
Stir in flour until incorporated, then mix in salt, black pepper, rosemary, paprika, cinnamon, ketchup, and garlic; cook and stir until garlic is fragrant, 2 to 3 minutes.
Stir in water and scrape up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, about 5-6 minutes.
Remove lamb mixture from heat and stir in peas and carrots until combined.
Spread lamb mixture into the bottom of a 9x13-inch baking dish and set aside.
Place potatoes into a large pan of salted water. Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes. Drain well and return potatoes to pan.
Mash butter, cayenne pepper, cream cheese, and Irish cheese into the potatoes. Mash until combined and potatoes are smooth. Season to taste with salt and black pepper.
Whisk together egg yolk and milk in a small bowl; stir into the mashed potato mixture.
Top the lamb mixture in the baking dish with the mashed potatoes and spread evenly to cover.
Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.