VIRGINIA-RAISED LAMBS, CARROTS, POTATOES AND HERBS MAKE THIS PUB CLASSIC IRRESISTIBLE, EVEN IF YOU'RE NOT HERDING SHEEP.
SERVINGS: SERVES 4
- 1½ pounds red potatoes, peeled, rinsed, and quartered
- 2 Tbsp. butter
- 2 Tbsp. milk
- Coarse salt and freshly ground black pepper
- 3 Tbsp. vegetable oil
- 1 medium onion, chopped
- 1 carrot, peeled and chopped into ¼-inch slices
- 1 celery stalk, chopped into ¼-inch slices
- 1½ Tbsp. fresh thyme leaves
- 1½ Tbsp. chopped fresh rosemary
- 1 pound ground lamb
- 1 Tbsp. all-purpose flour
- 1/2 cup beef or vegetable stock
- Pinch of ground nutmeg
- Preheat oven to 400°F. Place potatoes in large pot of water. Over medium heat, bring to a boil and cook until tender, about 15 minutes. Drain; mash with potato masher, adding 1 Tbsp. butter, milk, salt, and pepper. Stir until fluffy.
- Meanwhile, heat oil in a skillet over medium-low heat. Add onion, carrot, celery, ½ Tbsp. thyme, and ½ Tbsp. rosemary; cook until softened, about 15 minutes. Increase heat to medium and add lamb. Cook about 10 minutes, stirring to break up meat and brown evenly.
- Add flour and cook, stirring, for 2 minutes. Add stock, 1 Tbsp. thyme, 1 Tbsp. rosemary, nutmeg, salt, and pepper to taste. Reduce heat to low; simmer, stirring occasionally, until thickened, about 5 minutes. Let cool slightly, then transfer to a 9-inch pie plate or baking dish. Spread the mashed potatoes over top. Top with 1 Tbsp. cold butter (cut up).
- Bake until potatoes are browned, 30 to 35 minutes. Let cool slightly before cutting and serving.