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Categories:
butter onion ground lamb carrot beef thyme rosemary tomato paste Worcestershire sauce frozen peas frozen corn potatoes milk salt
Viewed: 22 - Published at: a year agoIngredients
- 10 tablespoons Kerrygold(R) salted butter, (1 1/4 sticks)
- 1 large onion, diced
- 1 pound ground lamb or beef
- 1 large carrot (equal to about 1 cup), diced
- 1 cup beef or chicken stock
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 cup frozen peas
- 1 cup frozen corn
- 2 pounds Yukon Gold potatoes, peeled and cut into large dice
- 1/2 cup milk or heavy cream
- Salt and pepper to taste
Method
- Preheat the oven to 400°F
- Heat 4 tablespoons of the Kerrygold(R) salted butter in a large skillet over medium heat. Add the onions, ground meat, and carrots, and saute until the meat is no longer pink, about 10 minutes.
- Add the stock, thyme, rosemary, tomato paste, and Worcestershire. Bring the broth to a simmer, and cook until slightly thickened, about 10 minutes. Add the peas and corn and cook for 2 minutes, or until just tender. Season with salt and pepper to taste, and remove from the heat.
- While the filling cooks, make the mashed potatoes. Bring the potatoes to a boil in lightly salted water. Cook until tender, about 20 minutes, and drain. Mash with the remaining 6 tablespoons of Kerrygold(R) salted butter and the milk or cream. Salt to taste.
- Transfer the filling into a baking dish or pie pan, or leave it in the skillet if it's ovenproof, and place it on a baking sheet. Spread the mashed potatoes evenly over the filling. Gently swirl the potatoes or crosshatch with a fork to make peaks that will brown as the pie cooks. Cook until the filling bubbles up around the sides, and the top is lightly browned, about 30 minutes. If the top isn't brown enough, finish for 3-4 minutes under the broiler to get more color.
