Ingredients for Meat Filling
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2 tbsp olive oil
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1 cup chopped yellow onion
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1 lb of ground beef
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½ teaspoon salt
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½ teaspoon black pepper
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1 teaspoon dried rosemary
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2 teaspoons Brian Boru’s Curry
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1 tablespoon Worcestershire sauce
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2 garlic cloves - minced
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2 tablespoons all purpose flour
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1 cup mixed peas and carrots
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2 tablespoons tomato paste
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1 cup broth
Ingredients for Potato topping
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1 1/2 lbs of potatoes
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¼ cup of half & half
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2 oz butter
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1 tsp salt
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¼ cup parmesan cheese
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2 tsp Brian Boru’s Curry
Directions:
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Sauté chopped onions in olive oil and add ground lamb. While sauteing, add salt, pepper, rosemary.
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Submerge 1 1/2 lbs of potatoes in a pot of water and bring to a boil. Once boiling, remove the cover and simmer for about 15 minutes until you can easily pierce the spuds with a fork. Preheat the oven to 400.
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Add minced garlic, Worcestershire sauce, 2 tsp of Brian Boru's Curry, carrots and peas to the meat mixture. Stir occasionally, then add flour, tomato paste and broth, and let simmer until the gravy is thick.
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Drain potatoes. Add butter, half & half, parmesan cheese, salt, pepper and two teaspoons of Brian Boru's Curry. Mash until smooth.
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Put the meat mixture in a casserole dish and layer the mashed potatoes on top. Bake in a 400 F oven until the meat mixture is bubbling and the potatoes are beginning to turn golden and brown. (Approximately 25 minutes.
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Wait about 15 minutes for the dish to cool and then serve up a healthy portion, adding as much Brian Boru's Curry hot sauce as you'd like! Slainté
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