Recipe by Ms. DMAC
This is really great for a cold night! I just substitute ground beef if I don't have ground lamb.
Top Review by ajt575s
I was getting ready to post this recipe myself, and stumbled across this posting! This is such a great recipe and really goes a long way. The flavors of the lamb and beef mixed are superb. Thanks for sharing.
- 1⁄4 cup unsalted butter
- 1 lb chopped lamb shoulder or 1 lb lamb fillet
- 1 cup chopped yellow onion
- 2 carrots, chopped
- 1 1⁄2 teaspoons salt
- 1 teaspoon ground black pepper
- 4 ounces button mushrooms, wiped clean and sliced
- 1 bay leaf
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 1⁄4 cups lamb stock or 1 1⁄4 cups beef stock
- 1 teaspoon Worcestershire sauce
- 1 lb potato
- 1⁄8 teaspoon ground nutmeg
- 1⁄2 cup heavy cream
- 1⁄2 cup white cheddar cheese, grated
Directions See How It's Made
- Lightly grease a 6-cup baking dish and set aside.
- Melt 2 tablespoons of the butter in a large saute pan over medium high heat. Add the lamb and cook until starting to brown, about 3 minutes.
- Add the onions, carrots, 3/4 teaspoon salt, and 1/2 teaspoon of the pepper, and cook, stirring, for 2 minutes. Add the mushrooms and bay leaf, and cook, stirring, until their liquid is almost all gone, about 4 minutes.
- Add the tomato paste and cook, stirring, until starting to color, about 1 to 2 minutes.
- Add the flour and cook, stirring, for 1 minute. Gradually add the stock and Worcestershire sauce, and bring to a boil.
- Reduce the heat to medium-low, cover, and simmer until thickened, about 20 to 25 minutes.
- Preheat the oven to 400 degrees F.
- Meanwhile, place the potatoes in a medium pot and cover with salted water by 1-inch. Bring to a boil and cook until tender, about 10 minutes.
- Drain in a colander and return to the pot.
- Over low heat, mash the potatoes with a potato masher.
- Add the remaining 2 tablespoons of butter, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and nutmeg, and mash to incorporate.
- Add the heavy cream and mix well. Remove from the heat.
- Remove the pot with the meat from the heat. Remove the bay leaf.
- Spoon into the prepared dish and top with the mashed potatoes, smoothing the top.
- Sprinkle the cheese over the top and bake until browned and bubbly on top, 10 to 15 minutes.
- Remove from the oven and serve immediately.