Ingredients: For the meat mixture: 2 pounds (1kg) ground lamb 1 large onion, chopped 3 garlic cloves, crushed 3 tbsp olive oil 4 tbsp (30) flour 1/2 tsp salt 1/2 black pepper 1 tsp rosemary 1 tsp thyme 1 tbsp tomato paste 2 cups beef broth 7oz (200g) carrots 7oz (200g) peas (fresh or frozen) For the puree: 3.5 pounds (1.5kg) potatoes 1 tbsp butter 1/2 cup (120ml) milk 1/4 cup (25g) cheddar cheese 1/2 tsp salt 1/2 black pepper egg yolk
Directions: 1. Peel the potatoes and cut into 4. Place in a medium pot and cover with cold water. Set over high heat, add a teaspoon of salt, cover and bring to a boil. cook until tender. 2. While the potatoes are cooking, heat olive oil in a pan over medium heat. Add the onion and sauté 2-3 minutes, add crushed garlic and chopped carrots, sauté until the carrots are tender, about 5-7 minutes. 3. Add the ground lamb, Cook until no longer pink, about 5 minutes. Season with salt, pepper, chopped rosemary and thyme. Add tomato paste, flour and stir. 4. Add beef broth and frozen peas. Bring to a simmer, reduce heat to low and cook, stirring occasionally, until sauce thickens. 5. When the potatoes are done cooking transfer them to a bowl. Add butter, milk, egg yolk, salt and pepper. mash the potatoes until smooth. 6. Preheat oven to 400F (200C). 7. Layer the meat mixture in a 13"X8.5" (33X22cm) ovenproof dish. Spread the puree over the meat mixture. 8. Bake 20-25 minutes. or until mashed potato is golden brown.
