Ingredients
Filling:
1 lb. ground Lamb
1 Tbsp. Olive Oil
1 cup chopped Onion
1 large Carrot
2 stalks Celery
2 cloves Garlic
1 tsp. Thyme
1 tsp. Salt
¾ tsp. Pepper
187 ml. Red Wine
1 ½ cups Beef Stock
2 Tbsp. Flour
1 Tbsp. Tomato Paste
1 cup Peas
Mashed Potatoes:
1 ½ lbs. Yellow Potatoes
3 Tbsp. soft Margarine
¾ tsp. Salt
¾ tsp. Pepper
1/3 cup Heavy Cream
1 cup grated White Cheddar Cheese
❃❃Serves 4 – 6❃❃
Preparation
Preheat oven to 400, spray a 9”x13” pan with non-stick cooking spray. Peel potatoes and cut into bite size pieces. Fill a large pot with cold water and place potatoes into the water. Chop onion, carrot, celery, garlic and thyme. Shred cheese.
Potatoes
Boil the potatoes until soft, drain and return to pot. Mash potatoes with potato masher adding
butter, salt and pepper. Add heavy cream
and with a whisk, whisk the potatoes and cream until smooth. Stir in cheese and set aside.
Filling
In a skillet over medium high heat add olive oil. Once heated add onion, celery, salt, pepper
and carrot. Cook until vegetables begin
to soften and add lamb, thyme and garlic.
Cook lamb until no pink remains.
Add tomato paste and cook until all meat and vegetables are coated and
some of the tomato taste cooks out. Add
flour and cook for 1- 2 minutes to cook out flour taste. Add red wine and beef stock and allow to cook
until the mixture is bubbling and thickens.
Add peas and cook for 1 minute.
Assembly
Add the lamb mixture to the baking dish, evenly top with potatoes and
run a fork through the potatoes making small ridges. Bake, covered with foil,
for half an hour, remove foil and switch oven to broil. Broil dish until potatoes are slightly golden
brown on the top. Remove from oven and
let cool about 5 minute and then serve.