Time: 1.5 hours

Ingredients

  • 2 pounds ground lamb (beef)
  • 3-4 carrots grated
  • 1 red onion grated
  • 10 oz frozen peas
  • 0.5 cup Worcestershire sauce
  • 0.25 cup tomato paste
  • 0.25 cup flour
  • Water or stock
  • 1-2 cups beer or white wine
  • Stock concentrate (better than bouillon)
  • 2 teaspoons dried thyme
  • 1 teaspoon dried sage
  • 1 teaspoon garlic powder
  • 2 pounds potatoes peeled, cubed
  • 1 stick butter
  • Milk
  • 2 eggs yolks
  • 2 oz cheddar cheese grated
  • Chives (optional garnish) chopped
  • Salt
  • Pepper

Recipe

  1. Press the ground lamb (beef) into a 12 inch cast iron pan and cook on med-high
  2. Grate onion and carrot then add it to the pan
  3. When things start to dry out, reduce heat to medium
  4. Add tomato paste and flour, develop a fond for 1-2 minutes
  5. Deglaze with wine or beer
  6. Stir in Worcestershire, herbs and spices (except salt), stock concentrate and enough water to cover
  7. Start cooking potatoes
  8. Reduce heat and simmer until thick, about 30 minutes. Take off the heat as soon as its thick. It can cool if the potatoes are still cooking
  9. Preheat oven to 400
  10. Make Mashed Potatoes slightly looser than normal, add yolk
  11. Season the mash
  12. Stir frozen peas into the meat filling, smooth it out
  13. Dollop on potatoes and spread out towards edges until meat filling is covered
  14. Texture potatoes with fork
  15. Bake for 30 minutes
  16. Optionally garnish with chopped chives