- 1
Ingredients
- 1 1/2 lbs. potatoes, peeled and quartered (Angela uses Yukon gold)
- 2 TB. olive oil
- 2 lbs. ground lamb (or 1 lb. each ground lamb and grass-fed beef)
- 2 TB. fresh rosemary (or 2 tsp. CRACKED ROSEMARY)
- 1 TB. fresh thyme (or 1 tsp. THYME)
- 4 cloves garlic, minced (or 1 1/2 tsp. PENZEYS MINCED GARLIC)
- 1/4-1/2 tsp. salt, to taste
- 1/4-1/2 tsp. PENZEYS PEPPER, to taste
- 2 medium carrots, peeled and diced
- 1 large onion, peeled and chopped
- 1 TB. balsamic vinegar
- 6 oz. tomato paste
- 2 Cups chicken stock (or 2 Cups water mixed with 1 tsp. CHICKEN SOUP BASE)
- 1/4 Cup heavy cream
- 3 TB. butter
- 2 egg yolks
- 1/4 Cup grated Parmesan cheese, divided
Preparation
Step 1
Preheat oven to 400°. 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° for 20 minutes or until golden. Serve immediately with a nice crusty bread.