- One (2) tbsp. butter
- Two (2) tbsp. olive oil
- Two (2) lbs. ground lamb
- One (1) white onion, diced finely
- Three (2) carrots, diced finely
- Four (4) garlic cloves, diced finely
- Three (3) tbsp. tomato paste
- Two (2) tbsp. all-purpose flour
- 1 1/2 cup beef stock
- Two (2) tbsp Worcestershire sauce
- Five (5) sprigs of fresh thyme
- Two (2) bay leaves
- Salt and pepper to taste
- One (1) cup frozen peas
- Roasted garlic mashed potatoes (see in previous blog)
- One (1) cup aged cheddar cheese
- Three (3) green onions, finely diced
- Preheat oven to 400 degrees.
- Melt one (1) tbsp. butter and olive oil in a large cast iron skillet on medium heat.
- Turn up to medium/high heat and add ground lamb, season and brown. Break up the meat and keep cooking until fat and moisture evaporates. You will see a crust on the bottom of your pan.
- Add chopped onion, carrots, garlic cloves. These will help deglaze the pan, as they sweat.
- Once onions are translucent, mix in tomato paste for about a minute.
- Add one (1) tbsp. butter and flour. Stir well
- Pour in beef stock and Worcestershire sauce.
- Add in thyme, bay leaves and season with salt and pepper, to taste.
- Let is summer and reduce. Don’t rush this step.
- Stir in frozen peas.
- Take out thyme and bay leaves.
- Thickly pipe on mashed potatoes (try to cover up and holes you see) and top with aged cheddar cheese.
- Place in oven for 20-30 min. (If top is not browned, turn on your broiler and place in oven for another 1-2 minutes).
- Garnish with green onions.
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