Description
This makes a lovely alternative to the much more common corned beef and cabbage that you may have been planning for St. Patrick’s Day dinner.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, diced
- 2 pounds lean ground lamb
- ⅓ cup all-purpose flour
- salt and ground black pepper to taste
- 2 teaspoons minced fresh rosemary
- 1 teaspoon paprika
- ⅛ teaspoon ground cinnamon
- 1 tablespoon ketchup
- 3 cloves garlic, minced
- 2 ½ cups water, or as needed
- 1 (12 ounce) package frozen peas and carrots, thawed
- 2 ½ pounds Yukon Gold potatoes, peeled and halved
- 1 tablespoon butter
- 1 pinch ground cayenne pepper
- ¼ cup cream cheese
- ¼ pound Irish cheese (such as Dubliner®), shredded
- salt and ground black pepper to taste
- 1 egg yolk
- 2 tablespoons milk
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Place olive oil and butter in a Dutch oven over medium heat. Stir in ground lamb and onion; cook and stir until meat is brown and crumbly
- about 10 minutes.
- Stir in flour until incorporated. Mix in garlic
- ketchup
- rosemary
- paprika
- cinnamon
- salt
- and pepper; cook and stir until garlic is fragrant
- 2 to 3 minutes.
- Stir in water
- scraping up any brown bits from the bottom of the Dutch oven. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick
- 5 to 6 minutes.
- Remove lamb mixture from heat
- then stir in peas and carrots until combined.
- Spread lamb mixture into the bottom of a 9×13-inch baking dish; set aside.
- Place potatoes into a large pot of salted water. Bring to a boil
- reduce heat to medium
- and cook until tender
- about 15 minutes. Drain well and return potatoes to the pot.
- Mash Irish cheese
- cream cheese
- butter
- and cayenne pepper into potatoes until smooth. Season with salt and black pepper.
- Whisk together egg yolk and milk in a small bowl; stir into mashed potato mixture.
- Top lamb mixture in the baking dish with mashed potatoes; spread evenly to cover.
- Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges
- 25 to 30 minutes.
Prep Time: 25 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 35 mins
Servings: 8