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