Yield: 4 to 6 Servings

Food Wishes

24-Oct-16 – You can substitute beef for lamb, if you must, but then it’s Cottage Pie.

For lamb/beef mixture:

• 1TBS butter
• 1TBS olive oil
• 1diced onion
• 2lb lean ground lamb/lamb
• ⅓cup flour
• salt and pepper to taste
• 1tsp paprika
• 1/8tsp cinnamon
• 2tsp minced fresh rosemary
• 3cloves minced garlic
• 1TBS ketchup
• 2½cups water or broth (use more or less to adjust thickness as needed)
• 12oz bag frozen peas and carrots, thawed, drained well

For the potato topping:

• 2½lb Yukon gold potatoes
• 1TBS butter
• salt and pepper to taste
• pinch of cayenne
• ¼cup cream cheese
• ¼lb Irish cheddar like Dubliner.
• 1egg yolk beaten with 2 TBS milk

Preheat oven to 375°F.

Add olive oil and onion to Dutch oven over medium heat. Add meat, break up with wooden spoon while it cooks. Cook and stir for about 10 minutes to develop fond on bottom of pan.

Sprinkle on flour. Mix and cook for 3 to 4 minutes. While it’s cooking add salt and pepper, paprika, cinnamon, rosemary, garlic and ketchup. Stir in.

Add water, stir until quite thick. Cook for about 5-6 minutes.

Add the frozen peas and carrots, stir, cook. Add to baking dish, tap down and spread smooth.

Boil potatoes and cook until tender. Drain, add butter, salt and pepper, cayenne, cream cheese, cheddar. Mash until thoroughly incorporated.

Beat egg yolk with milk and stir into mashed potatoes.

Top meat in big spoonful’s of mashed potato. If you use fork to smooth, it will help crisp the surface.

Bake at 375°F for 30 minutes.