Lamb seasoned with rosemary and thyme, topped with mash potatoes and cooked until golden brown.
Course Main
Cuisine American
Prep Time 20 minutesminutes
Cook Time 35 minutesminutes
Total Time 55 minutesminutes
Servings 4
Author www.sanpasqualskitchen.com
Ingredients
1 ½lbs.potatoespeeled, quartered, and rinsed
1tbspbutter
Salt and pepper to taste
3tbspolive oil
1medium onionchopped
1carrotpeeled and chopped
1celery stalkchopped
1lb.leftover cooked lambfinely chopped
1tbspflour
¾cupbeef or vegetable stock
1tbspchopped fresh thyme1 tsp dried
1tbspchopped fresh rosemary1 tsp dried
Pinchof nutmeg
Salt and pepper to taste
2tbspof cold buttercut into small pieces
Instructions
Place potatoes in a large pot and cover with water. Boil until tender, about 15 minutes.
Drain reserving ½ cup of the cooking water. Mash the potatoes and add the reserved water with a tablespoon of butter and salt and pepper to taste.
Preheat the oven to 400º. In a medium skillet over medium-low heat add olive oil. When oil is heated add onion, carrot and celery and cook until softened. Increase heat to medium and add leftover lamb. Cook for 5 minutes.
Add flour and cook for 3 minutes stirring constantly.
Add stock, thyme, rosemary, nutmeg and salt and pepper to taste.
Reduce to low and stirring occasionally let simmer for 5 minutes.
Spoon the lamb mixture into a 9” baking dish. (I used two 4 ½” dishes.) Top with mash potatoes. Scatter butter pieces over the top and cook for 30 to 35 minutes until potatoes are browned.