This particular recipe includes BOTH Ground Lamb & Ground Beef however the recipe is specifically written to compliment either protein. If you decide to stick to one protein use 1.5 lbs of that protein.
Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
Add the ground meat (beef and/or lamb) to the skillet and break it apart with a wooden spoon. And the parsley, rosemary, thyme, salt, and pepper. Stir well. Cooke for 6-8 minutes, until the meat is browned, stirring occasionally.
Add the Worchestershire sauce and garlic. Stir to combine. Cook for 1 minute.
Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to a simmer.
Set the meat mixture aside. Preheat oven to 400 degrees F.
Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
Add butter, milk, garlic powder, salt, & pepper. Mas the potatoes and stir until all the ingredients are mixed together.
Add the parmesan cheese to the potatoes. Stir until well combined.
Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn't bubble over into your oven. Bake uncovered for 25-30 minutes. Broil until Potatoes begin to brown. Cool for 15-20 minutes before serving.
Serving Size 1 1/2 Cup
Servings 8
- Amount Per Serving
- Calories 400
- % Daily Value *
- Total Fat 30g47%
- Saturated Fat 15g75%
- Cholesterol 97mg33%
- Sodium 751mg32%
- Potassium 483mg14%
- Total Carbohydrate 13g5%
- Dietary Fiber 2g8%
- Sugars 2g
- Protein 19g38%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
Add the ground meat (beef and/or lamb) to the skillet and break it apart with a wooden spoon. And the parsley, rosemary, thyme, salt, and pepper. Stir well. Cooke for 6-8 minutes, until the meat is browned, stirring occasionally.
Add the Worchestershire sauce and garlic. Stir to combine. Cook for 1 minute.
Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to a simmer.
Set the meat mixture aside. Preheat oven to 400 degrees F.
Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
Add butter, milk, garlic powder, salt, & pepper. Mas the potatoes and stir until all the ingredients are mixed together.
Add the parmesan cheese to the potatoes. Stir until well combined.
Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn't bubble over into your oven. Bake uncovered for 25-30 minutes. Broil until Potatoes begin to brown. Cool for 15-20 minutes before serving.