This might be one of my family’s favorite dishes of comfort right now! I love this recipe I found courtesy Alton Brown and ofcourse I always add in my own little tidbits to any recipe.
In this case I just added a whole bunch of baby spinach leaves to the meat filling and it was delish!
For the potatoes:
1 ½ pounds russet potatoes
1/4 cup half-and-half ( I used milk)
2 ounces unsalted butter
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 egg yolk (optional)
For the meat filling:
2 tablespoons canola oil
1 cup chopped onion
2 carrots, peeled and diced small
2 cups washed baby spinach
2 cloves garlic, minced
1 1/2 pounds ground lamb/ beef or turkey
1 teaspoon kosher salt
1/3 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons freshly chopped rosemary leaves (optional)
1 teaspoon freshly chopped thyme leaves (optional)
½ cup fresh or frozen corn kernels
½ cup fresh or frozen English peas
- Peel the potatoes and cut into 1/2-inch dice.
- Place in a medium saucepan and cover with cold water.
- Set over high heat, cover and bring to a boil.
- Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes.
- Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds.
- Drain the potatoes in a colander and then return to the saucepan.
- Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth.
- Stir in the yolk until well combined.
- Preheat the oven to 400 degrees F.
- While the potatoes are cooking, prepare the filling.
- Place the canola oil into a 12-inch sauté pan and set over medium high heat.
- Once the oil shimmers, add the onion and carrots and sauté just until they begin to take on color, approximately 3 to 4 minutes.
- Add the garlic and stir to combine.
- Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes.
- Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute.
- Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine.
- Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
- Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish.
- Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula.
- Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown.
- Remove to a cooling rack for at least 15 minutes before serving.