About the Dish

2 pounds Yukon Gold Potatoes
4 cloves Garlic
1 1/2 teaspoons PeachDish Salt
1 pound Ground Lamb
5 pats Butter
2 Onion
6 ounces Carrot
2 tablespoons All Purpose Flour
1 cup Field Peas
2 sprigs Oregano
Per Serving
Calories 610
Total Fat 25 g
Saturated Fat 12 g
Trans Fat 0 g
Cholesterol 95 mg
Sodium 410 mg
Total Carbohydrates 69 g
Dietary Fiber 9 g
Sugar 7 g
Protein 27 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

Cabernet Sauvignon-Merlot Blend, Bordeaux, France

There's not a more classic pairing than Bordeaux and lamb. It matches well with the sweet earthy richness of the lamb. The gamey notes are mitigated by the flavors of blueberry, mint, and minerals.


MISE EN PLACE • Heat oven to 425° F. • Peel potatoes. Cut into 1-inch pieces. • Crush and peel 2 cloves garlic. Peel and mince remaining 2 cloves. • Peel and dice onion. • Finely chop carrot. • Pick and chop oregano leaves. • Rinse and drain peas.
• In a saucepan, combine potatoes, crushed garlic and 1 teaspoon PeachDish Salt. Cover with water, and place over high heat. • When water boils, reduce heat to low. Cover, and simmer until potatoes are fork-tender, 10-12 minutes. • Place a colander over a bowl. Drain potatoes, reserving all cooking liquid. • Transfer potatoes to a bowl.
Place a large skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, crumble in lamb. Cook without disturbing until browned on bottom, 3-4 minutes.
Reduce heat to medium. Stir in 2 pats butter. Add onion, carrot, minced garlic, 1/2 teaspoon PeachDish Salt and 1/4 teaspoon pepper. Cook, stirring, until onion is translucent, 4-5 minutes.
• Stir in flour. • Stir in 2 cups reserved cooking liquid, peas and oregano. • When mixture simmers, reduce heat to low. Cook, stirring, until gravy thickens, 3-4 minutes.
• To potatoes, add remaining 3 pats butter. Mash thoroughly. • If potatoes are too thick, adjust consistency as desired with reserved cooking liquid. Taste and adjust seasoning as desired.
• Taste filling, and adjust seasoning as desired. • Transfer to an ovenproof dish. Top with potatoes, smoothing into an even layer.
Bake until gravy has just started to bubble up over the topping, 15-18 minutes. Serve, and enjoy!