- 8
- 30 mins
- 50 mins
Ingredients
- 1 1/2 lb potatoes, peeled & quartered (Yukon gold)
- 2 Tbsp olive oil
- 2 lbs ground lamb (or half lamb / half beef)
- 2 Tbsp fresh rosemary (or 2 tsp cracked rosemary)
- 1 Tbsp fresh thyme (or 1 tsp dried thyme)
- 4 cloves garlic, minced
- 1/4 - 1/2 tsp salt, to taste
- 2 med carrots, peeled & sliced
- 1 lg onion, peeled & chopped
- 1 Tbsp balsamic vinegar
- 6 oz tomato paste
- 2 C chicken stock
- 1/4 C heavy cream
- 3 Tbsp butter
- 2 egg yolks
- 1/4 C grated Parmesan cheese, divided
Preparation
Step 1
Preheat oven to 400 deg. Boil the potatoes in salted water for about 20 minutes or until tender. While the potatoes cook, heat the oil in a large skillet over medium heat. Add the lamb and cook until browned, stirring to separate into small chunks. Add the rosemary, thyme, garlic, and 1/4 tsp each salt and pepper and continue stirring. Add the carrot and onion and stir. Add the vinegar, tomato paste and stock. Simmer for about 5 minutes. Remove from the heat. Drain the potatoes and let dry a few minutes. Place in a bowl and add cream, butter, egg yolks and half of the Parmesan. Mash the potatoes by hand. Season with salt and pepper as desired. Spoon the lamb mixture into a round casserole dish. Spoon the potatoes on top and smooth evenly. Sprinkle with the remaining Parmesan. Bake at 400 deg for 20 minutes or until golden.
Serve immediately with a nice crusty bread.