1 hour 30 minutes from start to finish is expected.
For the potatoes:
1 1/2 pounds potatoes
1/4 half and half (I used milk)
2 ounces unsalted butter
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 egg YOLK
For the meat filling:
2 tablespoons canola oil (I used olive oil)
1 cup chopped onion
2 carrots, peeled and diced small
2 cloves garlic, minced (I used garlic powder)
1 1/2 pounds ground lamb (I used 2 pounds of ground turkey, he used beef which has a better texture in this)
1 teaspoon salt
1/2 teaspoon of ground black pepper
2 tablespoons flour
2 teaspoons tomato paste (We used ketchup)
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen English peas
The directions provided by the recipe found in the link shared are long and can be summed up easier.
Preheat oven to 400 degrees.
While the potatoes are cooking, start working on the meat filling layer as follows:
Place your oil in a pan and set over medium-high heat. Once the oil shimmers, add the onions and carrots and sauté just until they begin to take on color, about 3-4 minutes. (I added bell pepper as well.) Add your garlic and stir. Add your meat, salt and pepper and cook until brown and cooked through. Sprinkle the meat with the flour and toss to coat while cooking another minute. Add the tomato paste (ketchup), chicken broth, Worcestershire sauce and herbs (you can use any herbs you like), stirring to combine. Bring to a boil, reduce heat to low, cover and simmer slowly 10-12 minutes or until the sauce thickens slightly.
Add the corn and peas to the mixture and spread evenly in your pan.
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