for potatoes
- 2.5 lbs Yukon Gold potatoes
- .5 cup sour cream
- 1 stick butter
- 6 cloves minced garlic
- 1/3 - 1/5 cup half n half
- lemon pepper to taste
- salt & pepper to taste
for the meat filling
- oil
- 1 lb ground beef
- 1 lb ground lamb
- 1 cup chopped onion
- 3 cloves garlic
- 2 TB flour (leave out for those GF folks)
- 2 teaspoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 cup chicken broth
- 2 teaspoons freshly chopped rosemary leaves
- 1 teaspoon freshly chopped thyme leaves
- 3 carrots
- 1/2 bag frozen peas
- 1/2 bag frozen corn
- salt & pepper to taste
Cut the potatoes into ~1/2 in slices — (don't bother peeling if they're yukon gold - do peel if you use russets). Boil 'til they're easy to pierce with a fork, but not falling apart (10-15 min). In the meantime, melt the butter over medium-low heat. Add the garlic and cook until the sharpness has mellowed (1-2 minutes).
Once the potatoes are done, drain all of the water, then add the butter & garlic mixture, sour cream, and mash the shit out of 'em. Add salt & pepper to taste. Add half and half until you have a smoothy, creamy texture.
Preheat the oven to 400.
While potatoes are cooking prep the meat. Saute onion & carrots over medium heat until they start to soften, 3-4 min. Add garlic. Add the meat, salt, and pepper and cook until browned. Sprinkle meat with the flour and toss to coat. Continue cooking another minute, then tomato paste, broth, worcestershire, herbs, and stir. Bring the mix to a boil, the reduce heat to low, cover and simmer until the sauce has thickened a little and some of the liquid has been cooked off.
Mix in the corn and peas, then spoon the mixture into a lasagna pan. Top it all with mashed potatoes, creating a seal around the edges so the mixture doesn't bubble up and over. Bake in the middle rack of the oven for 25-30 minutes or until the potatoes start to brown. Let it all cool for 15 min before serving.
Once the potatoes are done, drain all of the water, then add the butter & garlic mixture, sour cream, and mash the shit out of 'em. Add salt & pepper to taste. Add half and half until you have a smoothy, creamy texture.
Preheat the oven to 400.
While potatoes are cooking prep the meat. Saute onion & carrots over medium heat until they start to soften, 3-4 min. Add garlic. Add the meat, salt, and pepper and cook until browned. Sprinkle meat with the flour and toss to coat. Continue cooking another minute, then tomato paste, broth, worcestershire, herbs, and stir. Bring the mix to a boil, the reduce heat to low, cover and simmer until the sauce has thickened a little and some of the liquid has been cooked off.
Mix in the corn and peas, then spoon the mixture into a lasagna pan. Top it all with mashed potatoes, creating a seal around the edges so the mixture doesn't bubble up and over. Bake in the middle rack of the oven for 25-30 minutes or until the potatoes start to brown. Let it all cool for 15 min before serving.