It's almost St. Patrick's Day, and we'll take any excuse to eat something covered in mashed potatoes. This recipe is adapted from Food Network.
What you'll need
For the potatoes
- 1.5 lbs russet potatoes
- 1/4 cup half-and-half
- 2 oz unsalted butter
- 1 egg yolk
- Kosher salt and ground black pepper, to taste
For the filling
- 2 tbsp canola oil
- 1 cup chopped onion
- 2 carrots, peeled and diced small
- 2 cloves garlic, minced
- 1.5 lbs antibiotic-free ground lamb or American organic, grass-fed ground beef
- Kosher salt and ground black pepper, to taste
- 2 tbsp all-purpose flour
- 2 tsp tomato paste
- 1 cup chicken broth
- 1 tsp Worcestershire sauce
- 2 tsp freshly chopped rosemary leaves
- 1/2 cup corn
- 1/2 cup peas
Preparation
Potatoes
-
Peel the potatoes and cut into 1/2-inch pieces. Place in medium saucepan and cover with cold water. Set over high heat, cover, bring to boil
- Decrease heat to a simmer and cook for 10-15 minutes, until tender
- Melt butter in microwave safe container for approx. 30 seconds
- Drain potatoes and return to saucepan
- Mash potatoes, add half-and-half, butter, salt, and pepper. Continue to smash until smooth
- Stir in yolk
- Preheat oven to 400 degrees F.
Filling
- Place canola oil into a 12-inch saute pan and set over medium-high heat
- Once the oil shimmers, add onions and carrots and saute for about 3-4 minutes
- Add garlic & stir
- Add ground lamb or ground beef and salt and pepper
- Cook until browned, about 3 minutes
- Sprinkle meat with flour and toss to coat, continue to cook for another minute
- Add tomato paste, chicken broth, Worcestershire sauce, rosemary, thyme, and stir to combine
- Bring to a boil and then reduce the heat to low, cover and simmer for 10-12 minutes
- Add corn and peas to mixture; spread evenly in a glass baking dish
- Top with mashed potatoes
- Place on parchment sheet lined sheet pan
- Bake for 25 minutes
- Cool for 15 minutes
Enjoy!