It has been raining since Friday evening and we have been cooped up in the house. This meal is good for those cold, cloudy days. Tim put a log in the fire and I spent a few hours in the kitchen. This recipe just makes the whole house smell warm and inviting. It is good the first day but Tim, really enjoys the second day for breakfast in the morning. He tops with HP Sauce and Sharp Cheddar. I just like it plain.
Ingredients
1 1/2 to 2 lb ground lamb
2 tbs plus 2 tsp water
1/2 tsp baking soda
Salt and pepper to taste
2 1/2 to 3 lbs russet potatoes, peeled and cut into 1-inch chunks
2 to 4 tbs melted butter
1/2 cup milk (at least 2%)
1 large egg yolk
8 scallions, green parts only diced
2 tsp olive oil
2 small onions (about 4.3 oz) chopped
8 oz sliced white mushrooms
2 tbs tomato paste
1 tbs minced garlic
2 tbs red wine
2 tbs all purpose flour
1 1/4 beef broth
2 tsp Worcestershire sauce
2 bay leafs
1 tsp of dried thyme
8 oz of carrots peeled and chopped
2 tsp cornstarch
1 cup frozen peas
In a large container combine meat, 2 tbs water, baking soda, 1 tsp salt, 1 tsp pepper. Let sit for at least 20 minutes. In a large pot place potatoes 2 tsp kosher salt and cover with water. Bring to a boil and then lower heat to a simmer and cook 12 minutes. Drain and return potatoes to the pot and on low heat stir potatoes to evaporate remaining moisture. The potatoes will start breaking down the more you stir. Make sure all big chunks are broken down (either use a hand mixer or a potato masher if needed). Whisk egg yolk with the milk and melted butter and stir into potatoes. Add Scallions and Salt and pepper to taste. Set aside.
On high heat, in a large (about 17 inch) oven safe skillet, heat the olive oil until it shimmers. Add mushrooms and onions and cook until both are soft. Lower heat to medium and add tomato paste and garlic. Cook until the paste begins to stick to the bottom of the pan and starts to caramelize. Add wine and scrape the bottom of the pan. Stir in flour and stir until well combined. Add broth, Worcestershire, bay leaf, thyme, carrots, and peas. Bring to a boil.
Reduce heat to medium-low. Pinch the lamb into 2-inch pieces and lay on top of the mixture. Cover and cook for about 12 minutes so that the meat cooks through. Break up big chunks of meat. Combine Cornstarch and 2 tsp of water and stir until dissolved. Add to the pot and continue to cook until mixture begins to thicken.
Heat oven broiler element. Pipe mashed potatoes over filling covering entire surface. Smooth surface with the back of the spoon and make a design using a fork. Place in broiler until potatoes are golden brown. Keep a close eye on it because it can burn fairly quickly.
Remove from oven and let set for 10 to 15 minutes.
Ingredients
1 1/2 to 2 lb ground lamb
2 tbs plus 2 tsp water
1/2 tsp baking soda
Salt and pepper to taste
2 1/2 to 3 lbs russet potatoes, peeled and cut into 1-inch chunks
2 to 4 tbs melted butter
1/2 cup milk (at least 2%)
1 large egg yolk
8 scallions, green parts only diced
2 tsp olive oil
2 small onions (about 4.3 oz) chopped
8 oz sliced white mushrooms
2 tbs tomato paste
1 tbs minced garlic
2 tbs red wine
2 tbs all purpose flour
1 1/4 beef broth
2 tsp Worcestershire sauce
2 bay leafs
1 tsp of dried thyme
8 oz of carrots peeled and chopped
2 tsp cornstarch
1 cup frozen peas
In a large container combine meat, 2 tbs water, baking soda, 1 tsp salt, 1 tsp pepper. Let sit for at least 20 minutes. In a large pot place potatoes 2 tsp kosher salt and cover with water. Bring to a boil and then lower heat to a simmer and cook 12 minutes. Drain and return potatoes to the pot and on low heat stir potatoes to evaporate remaining moisture. The potatoes will start breaking down the more you stir. Make sure all big chunks are broken down (either use a hand mixer or a potato masher if needed). Whisk egg yolk with the milk and melted butter and stir into potatoes. Add Scallions and Salt and pepper to taste. Set aside. 
On high heat, in a large (about 17 inch) oven safe skillet, heat the olive oil until it shimmers. Add mushrooms and onions and cook until both are soft. Lower heat to medium and add tomato paste and garlic. Cook until the paste begins to stick to the bottom of the pan and starts to caramelize. Add wine and scrape the bottom of the pan. Stir in flour and stir until well combined. Add broth, Worcestershire, bay leaf, thyme, carrots, and peas. Bring to a boil. Reduce heat to medium-low. Pinch the lamb into 2-inch pieces and lay on top of the mixture. Cover and cook for about 12 minutes so that the meat cooks through. Break up big chunks of meat. Combine Cornstarch and 2 tsp of water and stir until dissolved. Add to the pot and continue to cook until mixture begins to thicken.
Remove from oven and let set for 10 to 15 minutes.
