Ingredients
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5 cups mashed, boiled potatoes
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½ cup sour cream
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2 ounces cream cheese
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2 tablespoons butter, softened, divided
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1 egg yolk
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½ teaspoon kosher salt
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½ teaspoon freshly ground black pepper
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1 ½ teaspoons olive oil
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1 pound ground lamb
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1 pinch salt and ground black pepper to taste
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1 (16 ounce) can stewed tomatoes with juice, chopped
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1 small onion, chopped
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1 small carrot, peeled and chopped
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½ cup peas
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1 cup Irish stout beer (such as Guinness®)
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1 cube beef bouillon
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1 tablespoon all-purpose flour
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1 tablespoon Worcestershire sauce
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¾ cup shredded sharp Cheddar cheese
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2 teaspoons chopped fresh parsley
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2 teaspoons smoked paprika
Directions
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Stir potatoes, sour cream, cream cheese, 1 tablespoon butter, egg yolk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl until smooth.
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Heat olive oil in a cast iron skillet or nonstick pan over medium-high heat. Add ground lamb, reduce heat to medium, and cook, stirring frequently, until browned and crumbly, 4 to 5 minutes. Pour off excess grease and season lamb with salt and black pepper to taste.
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Stir tomatoes with juice, onion, and carrot into ground lamb; simmer until vegetables are tender, 5 to 10 minutes. Add peas, reduce heat to low, and cook, stirring frequently, until peas are warmed, 2 to 3 minutes.
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Heat beer in a saucepan over medium heat; add beef bouillon. Cook and stir beer mixture until bouillon is dissolved, about 5 minutes.
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Heat remaining 1 tablespoon butter in a separate pan over medium-low heat until sizzling. Whisk flour into butter until thick and paste-like, about 1 minute. Stir beer mixture and Worcestershire sauce into flour mixture until gravy is smooth and thickened, 2 to 3 minutes. Stir gravy into lamb mixture and simmer until mixture is thickened, at least 5 minutes.
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Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease a 9x12-inch baking dish.
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Pour lamb mixture into the prepared baking dish. Carefully spoon mashed potatoes over lamb mixture, covering like a crust. Sprinkle Cheddar cheese, parsley, and paprika over mashed potatoes.
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Broil in the preheated oven until crust is browned and cheese is melted, 4 to 5 minutes. Cool for about 5 minutes before serving.
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Cook’s Note
If using instant potatoes, use a quality brand like Honest Earth All Natural Creamy Mash.
In my opinion, I think smoked sharp Cheddar works best.
Nutrition Facts (per serving)
| 386 | Calories |
| 21g | Fat |
| 30g | Carbs |
| 17g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 386 | |
| % Daily Value * | |
| Total Fat 21g | 27% |
| Saturated Fat 11g | 56% |
| Cholesterol 97mg | 32% |
| Sodium 561mg | 24% |
| Total Carbohydrate 30g | 11% |
| Dietary Fiber 3g | 12% |
| Total Sugars 5g | |
| Protein 17g | 34% |
| Vitamin C 16mg | 18% |
| Calcium 149mg | 11% |
| Iron 3mg | 14% |
| Potassium 710mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
