The roasted potatoes, lamb, and worcestershire sauce make this dish for me. I would try all lamb if it wasn't so expensive.
* 8 medium Yukon gold potatoes, scrubbed
* Coarse salt and freshly cracked black pepper, to taste
* 1/4 cup half and galf cream (60 ml) (You could skip this if you want)
* 1 tbsp butter (15 ml)
* Pinch freshly grated nutmeg
* Salt and pepper
* 1 tbsp olive oil (15 ml)
* 1 lb. ground beef (454 g)
* 1 lb. ground lamb (454 g)
* 1 large onion, finely chopped
* 4 cloves garlic, chopped
* 2 stalks celery, finely diced
* 2 carrots, finely diced
* 2 tsp dried thyme (10 ml)
* 1 tsp dried oregano (5 ml)
* Pinch ground cloves
* 2 cup beef stock (500 ml)
* 3 tbsp Worcestershire sauce (45 ml)
* 2 tbsp Dijon mustard (30 ml)
* 1 cup of frozen peas (less or more, up to you)
* 1 cup of frozen corn (less or more, up to you)
* Coarse salt and freshly cracked black pepper
Tip: This can be done even the day before. If you happen to have the oven on for some other dish, just throw the potatoes in on the side!
- Preheat oven to 375 degrees F.
- Put potatoes into a roasting pan and bake for about 50 minutes to 1 hour, until easily pierced with a fork.
- Remove from oven, peel and put into a large bowl.
- Mash potatoes and add butter, cream, nutmeg, and salt and pepper.
- Stir with wooden spoon until blended. Adjust seasoning.
- Put oil into a large deep skillet over medium heat.
- Add the onions and sauté until softened.
- Add garlic and continue to sauté for 3 minutes.
- Add meat, breaking it apart and stirring until it’s browned.
- Add the celery, carrots, thyme, oregano and cloves and season with salt and pepper.
- Continue to cook over high heat until carrots begin to soften.
- Pour stock into pan and then add the Worcestershire and Dijon.
- Bring to a boil and then reduce heat to low.
- Season the mixture with salt and pepper and simmer covered, until meat is tender and moisture is absorbed, about 20 minutes.
- Stir in the frozen peas and corn.
- Put meat mixture into a rectangular baking dish
- Spread the mashed potatoes over top, sprinkle with a bit of olive oil.
- Bake at 375 until top is golden and meat filling is bubbling, about 25 to 30 minutes.