This hearty and comforting creation is a favorite traditional Irish dish, thanks to the trusty potato which has been a staple of Irish cooking since 1780. Thanks to Blackstone’s for sharing their recipe!
INGREDIENTS
1.5 lbs Ground Lamb
1 cup Carrot, diced small
1 cup Celery, diced small
1 cup White Onion, chopped
1 cup Frozen Peas, thawed
1T Garlic, chopped
3T Tomato Paste
1 cup Red Wine
¼ cup Blended Oil
1 Stalk Rosemary
1¼ cups Demi-Glace
1½ cups Shredded Cheddar
Salt & Pepper to taste
TO MAKE
Cook carrots and celery in oil until just caramelized. Add onions and cook until caramelized. Add tomato paste to coat mixture. Add lamb and cook until meat is thoroughly cooked. Drain and add fat back to pan. Add garlic, rosemary and wine. Simmer until wine is reduced by half. Add 1 cup of the demi-glace and simmer for 10 minutes. Season to taste with salt and pepper. Add thawed peas to the mixture and spoon into a casserole dish. Moisten top with ¼ cup of demi-glace. Spoon or pipe a layer of mashed potatoes on top, then top with shredded cheddar cheese. Bake at 350° until top is lightly browned. (Recipe modified to make 8 servings.)
