Ingredients
- 4 TBSP MagicalButter
- 1 1/2 lbs ground lamb
- 2 tsp Salt
- 2 tsp Pepper
- 1 Large onion, chopped
- 4 Large carrots
- 1 Bag frozen peas
- 6 Cloves garlic, grated
- 1 TBSP fresh thyme, chopped
- 1 TBSP fresh rosemary, chopped
- 2 TBSP tomato paste
- 2 TBSP Worcestershire sauce
- 1 Cup chicken bone broth
- 1 1/2 lbs gold potatoes
- 1 Cup MagicalButter oil
- 1 Cup grated cheddar cheese
How To
- Preheat the oven to 420°F.
- Heat magical oil in a large cast iron pan over medium-high heat until shimmering. Add the ground lamb, season with salt and pepper, and brown for 7 minutes.
- Add the onion, carrots, peas garlic, thyme, and rosemary, stir, and cook for about 10 minutes, or until the veggies are soft and the meat is cooked.
- Add the tomato paste and Worcestershire sauce and stir to incorporate. Cook for 1-2 minutes, stirring constantly, until the liquid evaporates.
- Add chicken bone broth, bring to a boil, and cook until meat is thoroughly cooked.
- Cook the potatoes in a large pot of boiling salted water until tender. Drain, then return to the hot pan and mash.
- Add salt and butter. Mash until well combined.
- Spoon the mashed potatoes on top of the lamb mixture.
- Bake for 45 minutes, until the potatoes are golden brown. Enjoy!
