- FOR THE POTATOES:
- 2 pounds yellow potatoes
- 1/4 cup half and half
- 3 Tablespoons unsalted butter
- 1 teaspoon salt
- 1/4 teaspoon pepper
- FOR THE MEAT FILLING:
- 2 Tablespoons olive oil
- 1 large yellow onion, diced small
- 2 carrots, peeled and diced small
- 2 cloves garlic, minced
- 2 pounds ground lamb
- 1 cup fresh or frozen peas
- 1/4 cup flour
- 2 cups beef broth
- 2 teaspoons tomato paste
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon grated parmesan cheese
- 1 Tablespoon chopped fresh sage
- Peel the potatoes and cut into quarters. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, and lower the heat to medium, maintaining a simmer, and cook until tender, about 10 minutes. Warm the half-and-half and butter in a small saucepan.. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth.
- Preheat oven to 400 degrees.
- While the potatoes are cooking, prepare the filling. Place the olive oil into a 12 inch sauté pan and set over medium high heat. Once the oil simmers, add the onions and carrots and sauté just until they begin to soften, about 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, beef broth, Worcestershire, and sage and stir to combine. Bring to a boil, reduce the heat to low and cook for another 5 minutes.
- Add the peas to the lamb mixture and spread evenly into an oval baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined baking sheet, and place in oven and bake for 25 minutes or just until the potatoes begin to brown. Remove and let cool for 10 minutes.