Servings: 12
INGREDIENTS
3 pounds American Lamb leg, ground or diced into 1/2-inch cubes
1 tablespoon oil, canola or vegetable
3 medium yellow onions, peeled, 1/4-inch dice
6 tablespoons all purpose flour
3 medium carrots, peeled, 1/4-inch dice
1 cup peas, green, whole, fresh or IQF
1 cup corn kernels, fresh or IQF
3 tablespoons Tomato paste
2 tablespoons Worcestershire sauce
3 cups Lamb stock
Sea salt and black pepper to taste
1/2 cupParsley, chopped
4 pounds yukon Gold potatoes, washed
1/2 cup heavy cream
1/2 pound salted butter
8 ounces English Derby and/or cheddar cheese, shredded
DIRECTIONS
METHOD:
In a heavy-bottomed pot, heat oil. Add onions, cooking until softened. Add lamb; cook until browned, then dust with flour. Mix thoroughly; cook an additional 1 minute. Add carrots, peas and corn; incorporate well. Add tomato paste and Worcestershire. Gradually add stock; bring to a boil then reduce to a simmer. Simmer on low approximately 10 minutes. Adjust seasoning with salt and pepper. Remove from heat. Stir in parsley; set aside to cool.
In a pot, cover the potatoes with cold water. Bring to a boil; reduce heat and simmer until potatoes are fork tender. Drain and steam dry. In a bowl, add heavy cream and butter. Grate potatoes, skin on; gently mix with cream and butter until semi-smooth with small chunks.
Spoon the cooked lamb mixture into a large casserole pan or 12 individual casserole dishes. Spread a layer of the smashed potatoes over the lamb mixture; top with shredded cheese. Bake at 375°F until internal temperature of 165°F is reached.
Option: Spoon quenelle-shaped portions of the potato mix on top before baking for a slightly different presentation. May be done in individual casseroles or in a large pan for banquet buffet.
Recipe and image provided by the American Lamb Board