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people
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Ingredients
Potato Topping
- 2 lbs russet potatoes peeled and large diced
- 1/4 cup half and half cream
- 1 tbsp Arbequina EVOO
- 1 tbsp White Truffle EVOO
- 1 tsp salt
- 1/4 tsp black epper
- 1 egg yolk
Filling
- 2 tbsp Herbes de Provence EVOO
- 1 lb ground lamb
- 1 lb ground beef
- 1 medium yellow onion peeled and diced
- 2 carrots peeled and diced
- 1 celery stalk diced
- 3 garlic cloves peeled and minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 2 cups beef or vegetable broth
- 1 cup fresh or frozen peas
- 1/3 cup grated pecorino or parmesan
Ingredients
Potato Topping
Filling
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Instructions
- Preheat oven to 400°F.
- Fill a large pot with your potatoes and water and cook on high heat until fork tender. Drain the potatoes and return to the pot. Mash potatoes until semi-smooth.
- To the potatoes, add half and half cream, Arbequina EVOO, White Truffle EVOO, salt, and pepper. Continue to mash until combined and smooth. Set aside to cool slightly. Once cooled, add in the egg yolk and stir until blended.
- In a large dutch oven or oven proof skillet, heat Herbes de Provence EVOO over medium-high heat. Once the oil is hot, add the ground lamb and ground beef, sauté until browned and cooked through (about 3-4 minutes). Using a slotted spoon, remove the lamb-beef mixture from the pan and set aside on a plate, reserving as much of the pan juices (in the pan) as possible.
- To the same pan, add veggies (onion, carrots, celery, and garlic) and sauté until tender-crisp (about 3-4 minutes). Once tender, add salt, pepper, tomato paste, Worcestershire sauce, broth, and peas and return the lamb-beef mixture to the pain, stir to combine and bring to a simmer. Simmer for 5 minutes.
- Remove pan from heat (or transfer contents to a casserole dish) and top evenly with potato mixture. Sprinkle potato topping with grated cheese and place in the oven. Bake for 35-45 minutes or until the potato topping is golden brown and edges of the dish are bubbling.
- Remove from oven and set aside to rest for 10 minutes before serving.