Prep Time: 10 minutes

Cook Time: 40 minutes

Serves: 4-6

Ingredients:

          Mashed Potatoes:

1 1/2lbs to 2lbs potatoes.

2 T. sour cream, or softened cream cheese

1 large egg yolk

1⁄2 C. cream, for a lighter version substitute vegetable or chicken broth

4 T. butter (more if you wish)

1 clove garlic, minced

Salt and Pepper to taste

Meat Mixture:

1 1/2 lbs. Ground lamb

1 onion, chopped

1/3 C. chopped carrots

1/2 C. corn

1/3 C. peas

4 T. butter

1/2 C. beef broth

4 T. Tomato Paste

2 tsp. Worcestershire sauce

1/2 tsp. dried thyme

1 tsp. dried rosemary

2 tsp. cornstarch

1/2 C. shredded cheddar cheese

What to do:

Preheat the oven to 400 degrees.

Peel and quarter the potatoes. Boil in lightly salted water for about 20 minutes (or until tender).

Meanwhile, melt 4 tablespoons butter in a large frying pan. Sauté the onions and carrots in the butter until tender (about 5-7 minutes). Add the ground beef and sauté until well browned.

Add salt and pepper to taste, Worcestershire sauce, peas, corn, beef broth, thyme, rosemary, and cornstarch. Cook uncovered over low heat for 10 minutes, stirring occasionally to make sure it’s well mixed.

In a bowl, mash the potatoes and set aside. Cream together the sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth. Add the remaining butter, minced garlic, and salt to taste.

Place beef and vegetable mixture in the bottom of a baking dish. Distribute the mashed potatoes on top, spreading evenly. Sprinkle the shredded cheese on top.

Bake in the oven uncovered until bubbling and brown on top (about 30 minutes) for a slightly crustier top, broil for the last few minutes.

Christina’s Notes:

There has been many times where all I had on hand was frozen carrots and peas or a bag of mixed vegetables. The recipe turned out the same, wonderful!!!  Other frozen vegetables can also be added like green beans, garden vegetable with cauliflower, just some ideas. Enjoy!!!