2 pounds potatoes, peeled
and cubed
1/2 cup milk, warm
1 stick butter
2 tablespoons sour cream
Salt and pepper, to taste
2 tablespoons butter
1 1/2 pounds ground lamb
1 carrot, peeled and finely
chopped
1 medium yellow onion,
peeled and finely chopped
1 small celery root, peeled
and finely chopped
2 cloves garlic, finely chopped
1 teaspoon fresh thyme, chopped
1 tablespoon plain flour
1 1/2 cups beef stock
2 teaspoons Worcestershire sauce
1/2 cup frozen peas
Preheat oven to 350˚F.
Start with the potatoes: In a
large saucepan, boil until soft
in unsalted water.
Drain and add milk, butter
and sour cream.
Mash well and season with
salt and pepper; Set aside.
Melt the butter in a large
saucepan and brown the
ground lamb.
Remove from pan and add
carrot, onion, celery root,
garlic and thyme.
Sauté until the onion becomes
soft, about 5 minutes.
Add flour and mix well.
Pour in the stock and let
mixture cook for 1 minute.
Add Worcestershire sauce,
meat and peas.
Mix well.
Season with salt and pepper.
Add the mashed potatoes on
top and level it with a knife.
Bake until golden, about
10 minutes.
