• Chef’s notes
• Details
• Ingredients
• Directions

§Chef’s notes

Can of course substitute in beef for the lamb.

In terms of canned peas, always prefer La Sueur

§Details

• ⏲️ Prep time: 30 min
• 🍳 Cook time: 1 hour
• 🍽️ Servings: 4

§Ingredients

• Potatoes:
• 1 ½ pounds potatoes (Russet)
• ½ cup half-and-half
• 2 ounces unsalted butter
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 egg yolk
• Meat Filling:
• 2 tablespoons canola oil
• 1 cup chopped white onion
• 3 carrots, peeled and diced
• 1 ½ pounds ground lamb
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 3 tablespoons flour
• 3-4 teaspoons tomato paste
• 1 cup chicken broth
• 3 teaspoons Worcestershire sauce
• 2-3 teaspoons chopped rosemary leaves (fresh)
• 1-2 teaspoons chopped thyme leaves (fresh)
• ¾ cup corn kernels
• ¾ cup peas

§Directions

1. Potatoes:
2. Peel and dice potatoes.
3. Place in a pot and cover in cold water.
4. Bring to a boil.
5. Lower fire to simmer and cook for 15-20 minutes.
6. Heat butter and half-and-half for 30-40 seconds in the microwave.
7. Drain potatoes and put back into the pot.
8. Mash potatoes and add half-and-half, butter, salt, pepper.
9. Continue mashing until smooth and stir in yolk until combined.
10. Preheat the oven to 400 degrees.
11. Filling:
12. Heat canola oil in a 10-12 inch pan over high heat.
13. Add onions and carrots and saute over medium-high heat for 4-5 minutes.
14. Add garlic and combine for 30 seconds.
15. Add Lamb, salt, and pepper and cook until browned.
16. Sprinkle flour and stir to coat lamb and cook for 1-2 minutes.
17. Add Tomato paste, chicken broth, Worcestershire sauce, rosemary, thyme. Stir and bring to a boil.
18. Reduce heat to low, cover, and simmer for 12-15 minutes while sauce thickens.
19. Oven:
20. Add meat filling to baking dish.
21. Add peas and corn and stir in evenly
22. Spread mashed potatoes using a rubber spatula. start at the corners and make sure to seal around the edges.
23. Bake for 25 minutes
24. Remove from the oven and let sit for 15-20 minutes.