2 tbsp Olive oil
2 lbs Viking lamb, ground
1 Yellow onion, peeled and diced
3 each, Carrots, peeled and diced
.5 lbs Mushrooms, quartered
1 lb Peas
2 tbsp Tomato paste
2 tbsp Parsley, chopped
1 tbsp Thyme, chopped
2 tbsp All-purpose flour
1 cup Red wine
1 1/2 cups Beef stock
2 lbs Yukon gold potatoes
4 oz Butter
1 cup Milk
2 cups Irish cheddar cheese, grated
1. Heat olive oil over medium-high heat in a rondeau. Add the lamb and cook until brown, then remove to a separate bowl with a slotted spoon. Discard any excess rendered fat. Add the onion and saute until fragrant and golden, then add the carrots and cook for approximately 5 more minutes. Add in mushrooms, peas, tomato paste, parsley and thyme, cooking for 2 more minutes.
2. Stir in the flour and then add in red wine and beef stock. Add in reserved lamb and cook over medium heat until liquid is ¾ reduced. Season with salt/pepper as needed.
3. Peel and quarter the potatoes and then place into a pot of cold water. Place potatoes on stove, bring to a boil and cook until tender. Once cooked, strain potatoes from the water. Add in butter and milk to the potatoes and mash well. Add in cheddar cheese and season with salt/pepper.
4. Place meat into a 9” x 13” baking dish. Spread mashed potatoes on top of the meat with help of a spoon. Bake in 350’ oven for approximately 25 minutes or until potatoes are golden brown.