This flavorful dish taps into my Irish heritage with lamb cooked in a deep rich broth, mixed with veggies and fresh herbs then topped with buttery creamy mashed potatoes.
Ingredients
- 1 tablespoon vegetable oil
- 1 large onion, peeled and chopped
- 1 large carrot, peeled and chopped
- 1 celery stalk, peeled and chopped
- 1 pound ground lamb (you can also use ground beef, or ½ lamb and ½ beef)
- 1 cup beef broth
- 1 tablespoon tomato paste
- 3 teaspoons chopped fresh rosemary
- 3 tablespoons chopped Italian parsley
- 1 cup frozen peas
- 2 pounds russet potatoes, peeled and cut into chunks
- 6 tablespoons unsalted butter
- 1/2 cup 2% or whole milk
- Salt and Pepper
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