Ingredients
- For lamb mixture:
- 1 tbsp butter
- 1 tbsp olive oil
- 1 diced onion
- 2 pounds lean ground lamb
- 1/3 cup flour
- salt and pepper to taste
- 2 tsp minced fresh rosemary
- 1 tsp paprika
- 1/8 tsp cinnamon
- 1 tbsp ketchup
- 3 cloves minced garlic
- 2 1/2 cups water or broth (use more or less to adjust thickness as needed)
- 12 oz bag frozen peas and carrots, thawed, drained well
- 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 (he used "Dubliner" by Kerrygold; may substitute any sharp white cheddar)
- 1 egg yolk beaten with 2 tbsp milk
Instructions
- 1
In a Dutch oven over medium heat, mix olive oil and butter, diced onion, lamb. Brown meat (about 10 minutes or so) while breaking it up into small pieces.
- 2
Add flour and mix. Stir in salt, pepper, rosemary, paprika, cinnamon, ketchup, garlic. Cook 3-4 minutes.
- 3
Add water or broth and stir. Cook 5-6 minutes until it thickens. Turn off heat.
- 4
Stir in peas and carrots. Transfer to casserole dish and smooth it down.
- 5
Boil potatoes in salted water until tender. Drain thoroughly. (Preheat oven to 375ºF.)
- 6
Add butter, salt and pepper, cayenne, cream cheese, and Irish cheddar. Mash until thoroughly incorporated.
- 7
Add egg yolk and milk, and stir.
- 8
Spread potatoes evenly over the other ingredients in the casserole dish.
- 9
Bake at 375ºF for about 25-30 minutes. (Should see a golden brown crust, and gravy bubbling around the outside.) Let sit for 10-15 minutes before serving.