Recipe by Debbie R.
This is from Cook's Illustrated folks, who tinker to death every aspect of a recipe. Altho I haven't tried it yet, I wouldn't change a thing. On second thought, maybe leave out any extra salt, but that's just for me personally given sodium restrictions. Low-sodium broth seems to have plenty on its own.
Top Review by Jostlori
Because it's a Cooks recipe, I knew it would be good. But this was very very good. The only thing I would do differently is make it in a slightly bigger casserole dish. Even though I thought I sealed the edges well and left no gravy showing, it still escaped and ran down the sides. The gravy is magnificent. Sorry for my photo, we had company and I shot it in a hurry because everyone wanted to dig in! Made for ZWT8 - Great Britain. Thanks, Debbie, for posting a wonderful recipe!
- 1 1⁄2 lbs ground lamb
- 1 medium onion, minced
- 2 medium carrots, peeled and sliced 1/4-inch thick
- 2 medium garlic cloves (minced or pressed)
- 1 tablespoon tomato paste
- 1⁄4 cup flour
- 1 3⁄4 cups low sodium chicken broth
- 1⁄4 cup dry red wine (preferably Cotes du Rhone)
- 1 teaspoon Worcestershire sauce
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon dried rosemary leaves
- 1 cup frozen peas, thawed
- 4 medium russet potatoes (2 pounds)
- 2 tablespoons unsalted butter, softened
- 1⁄2 cup heavy cream, warmed
- salt and pepper
Directions See How It's Made
- Cook lamb over med-high heat, breaking up, until there is no pink and fat has rendered, about 5 minutes. Drain in a fine-mesh strainer set over a bowl to reserve drippings.
- Return 2 T. of drippings to pot. Heat over med-low heat until shimmering. Add onion, carrots and 1/2 t. salt. Cook until softened and lightly browned, 7-10 minutes.
- Stir in garlic and tomato paste; cook until fragrance about 30 seconds. Stir in flour and cook until incorporated, about 60 seconds. Whisk in broth and wine, scraping up browned bits, until sauce is smooth.
- Stir in reserved lamb, worcestershire, thyme, and rosemary. Coook until it begins to thicken, about 2 minutes. Off the heat, stir in peas. Season to taste with salt and pepper. Transfer mixture to a 2 to 2.5 quart baking dish. Set aside.
- Meanwhile, cover potatoes by one inch of water. Add 1 T. salt. Bring to a boil, then reduce to a simmer. Cook until taters are tender and a fork easily slips into the center, about 10-12 minutes. Drain. Return to pan over low heat. Mash them to a smooth consistence. Stir in butter and cream. Season with salt and pepper to taste.
- Dallop potatoes over filling and smooth into an even layer, making sure they attach to the edges of the casserole dish. You shouldn't be able to see any filling. Place on a foil-lined baking sheet. Bake at 450 for about 30 minutes, until edges bubble and top is lightly browned.
- Cool for 10 minutes before serving.