INGREDIENTS
2 pounds (about 3 large) russet potatoes, peeled and quartered
5 Tablespoons unsalted butter, divided
1/2 cup heavy cream
2/3 cup shredded sharp cheddar cheese
Salt and pepper, to taste
1 onion, diced
1 ½ pounds American ground lamb
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 cup dry red wine
1 Tablespoon Worcestershire sauce
2 Tablespoons all-purpose flour
⅓ cup tomato paste
1 cup beef stock
1 12-ounce bag frozen mixed peas & carrots (2 cups)
¼ cup fresh parsley, minced
DIRECTIONS
Bring a large pot of salted water to a boil over high heat. Add potatoes to boiling water and cook for 15-20 minutes, until they can be pierced easily with a fork.
In a small saucepan, heat 4 TBSP of the butter and cream together until the butter melts.
Drain the cooked potatoes well and return them to the pot. Mash the potatoes until smooth. Then, add in the butter-cream mixture, just until blended. Stir in the cheese and season to taste with salt and pepper. Set aside.
Preheat the oven to 375 degrees.
Melt the remaining 1 TBSP butter in a large oven-safe skillet over medium-high heat. Add the onions, and cook for 5 minutes, stirring occasionally, until translucent.
Add the ground lamb, garlic, thyme, rosemary, and a pinch of salt, and pepper. Cook, breaking the meat up as it browns, for 6-8 minutes, until cooked through. USDA recommends ground lamb reach an internal temperature of 160F.
Add the red wine, Worcestershire sauce, flour and tomato paste. Stir to combine and cook for 2-3 minutes, until thickened.
Add the stock and peas and carrots. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally. Stir in the parsley, and season with additional salt and pepper, to taste.
Top the meat mixture with the mashed potatoes then spread them evenly, or use a piping bag to create a swirl pattern.
Place the skillet on a baking sheet (to catch any spill over) and bake for 30 minutes, until the potatoes begin to brown. Let sit for 10 minutes before enjoying.
