This is a classic version of one of the favorite comfort foods of our childhood. The dish is made to be served with the Husch 2016 Pinot Noir.
2 1/2 lb ground lamb
1 med. onion, coarsely chopped
2 cloves garlic, finely minced
4 carrots, coarsely grated or cut into matchsticks
1-10oz pkg. frozen peas
2 TBS butter
6 med. russet potatoes, peeled and quartered
2 cloves garlic,smashed
6 TBS butter
1/2 cups cream
Salt and pepper to taste
Put the potatoes and smashed garlic into a medium saucepan and add cold water to cover. Bring the pot to a boil and simmer until the potatoes are fully cooked. Drain, and using your favorite method, prepare mashed potatoes using the 6 TBS butter and cream. Season with salt to taste.
Meanwhile, brown the ground lamb in a large skillet over medium-high heat. Transfer the meat to a large bowl and discard any fat left in the skillet. Melt 1TBS butter in the skillet. Saute the onion until translucent and add the minced garlic. Cook one minute more then transfer to the bowl with the meat. Add the carrots and peas. Season with salt and pepper and mix well.
Butter the bottom and sides of a 13 inch x 9 inch pan with 1TBS butter. Spread the meat mixture evenly in the bottom. Cover the meat with the mashed potatoes. Bake in a preheated 350 F oven for 40 minutes. Brown the casserole under the broiler and serve. - Serves six