Ingredients

The following ingredients have 4 Servings
  • 4 medium potatoes (yukon gold or russet), (peeled and quartered)
  • 3/4 cup whole milk
  • 4 Tbsp unsalted butter
  • Kosher salt and pepper
  • 1 Tbsp olive oil
  • 1 large onion, (diced)
  • 1 cup carrots, (shredded or minced)
  • 2 cloves garlic, (minced)
  • 2 lbs ground lamb or beef
  • 2 Tbsp AP flour
  • 2 Tbsp tomato paste
  • 1/2 tsp dijon mustard
  • 1 Tbsp Worcestershire sauce
  • 1/2 cup dry red wine
  • 1 cup beef stock
  • 2 tsp thyme, (minced)
  • 2 Tbsp parsley, (minced)
  • 1 cup green peas
  • Kosher salt and pepper

Instruction

  • Place the potatoes in a medium saucepan and cover with cool water. Add two tsp salt, cover and bring to a boil and reduce to a simmer.
  • Cook until potatoes are fork-tender, then remove from heat and drain.
  • Strain potatoes through a ricer or mash with a fork or masher. Add milk, butter, salt, and pepper and stir well. Cover and reserve.
  • Preheat the oven to 375 degrees.
  • Heat the oil in a large saute pan over med/high heat. Add onion and carrots saute until softened, 5-10 mins. Add the garlic and saute 1-2 additional mins.
  • Add the meat and cook, stirring often, until browned. Drain the fat off and return to the heat. Stir in the flour and cook 2 mins.
  • Add the tomato paste, mustard, and Worcestershire sauce. Mix well and cook 2 mins.
  • Add the wine and cook until reduced, about 3 mins and then add the stock.
  • Continue to cook, stirring frequently, until sauce is reduced and thickened, about 5-10 mins.
  • Stir in the thyme, parsley, and peas.
  • Divide meat mixture between individual pans or ramekins. Pipe or dollop mashed potatoes over the top to completely cover.
  • Bake for 20-25 mins or until potatoes are golden.