Ingredients
- For that taters:
- 1 1/2 pounds russet taters
- 1/4 cup half-and-half
- 2 ounces unsalted butter
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1 egg yolk
- For that meat filling:
- two tablespoons canola oil
- 1 cup chopped onion
- 2 carrots, peeled and diced small
- 2 cloves garlic clove, minced
- 1 1/2 pounds ground lamb
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- two tablespoons all-purpose flour
- 2 teaspoons tomato paste
- 1 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 2 teaspoons freshly chopped rosemary oil leaves
- 1 teaspoon freshly chopped thyme leaves
- 1/2 cup fresh or frozen corn kernels
- 1/2 cup fresh or frozen British peas
Directions
Peel the taters and reduce 1/2-inch dice. Devote a medium saucepan and canopy with cold water. Set over high temperature, cover and produce to some boil. Once boiling, uncover, reduce the heat to keep a simmer and prepare until tender and simply crushed with tongs, roughly ten to fifteen minutes. Put the half-and-half and butter right into a microwave-safe container as well as heat within the microwave until warmed through, about 35 seconds. Drain the taters inside a colander after which go back to the saucepan. Mash the taters after which add some half and half, butter, pepper and salt and then mash until smooth. Stir within the yolk until well combined.
Preheat the oven to 400 levels F.
As the taters are cooking, prepare the filling. Put the canola oil right into a 12-inch saute pan and hang over medium high temperature. When the oil shimmers, add some onion and carrots and saute just until they start to undertake color, roughly three or four minutes. Add some garlic clove and stir to mix. Add some lamb, pepper and salt and prepare until browned and cooked through, roughly 3 minutes. Sprinkle the meat using the flour and toss to coat, ongoing to prepare for an additional minute. Add some tomato paste. chicken broth. Worcestershire, rosemary oil. thyme, and stir to mix. Provide a boil, lessen the heat to low, cover and simmer gradually ten to twelve minutes or before the sauce is thickened slightly.
Add some corn and peas towards the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top using the mashed taters, beginning round the edges to produce a seal to avoid the mix from bubbling up and smooth having a rubber spatula. Put on a parchment lined half sheet pan around the middle rack from the oven and bake for twenty five minutes or simply before the taters start to brown. Remove to some cooling rack not less than fifteen minutes before serving.
Recipe thanks to Alton Brown, 2008