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About the Dish

  • Yukon Gold Potatoes

    Yukon Gold Potatoes

  • Garlic

    Garlic

  • PeachDish Salt

    PeachDish Salt

  • Ground Lamb

    Ground Lamb

  • Butter

    Butter

  • Onion

    Onion

  • Carrot

    Carrot

  • All Purpose Flour

    All Purpose Flour

  • Field Peas

    Field Peas

  • Oregano

    Oregano

METHOD

1
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 dice carrot. • Pick and chop oregano leaves. • Rinse and drain peas.
2
• In a large 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, saving all cooking liquid. • Transfer potatoes to a bowl.
3
Place a large skillet over medium-high heat, and add 1 teaspoon cooking oil. When oil is hot crumble in lamb. Cook without disturbing until well-browned on the bottom, 3-4 minutes.
4
• Reduce heat to medium, and stir in 2 pats butter. Add onion, carrot, minced garlic, 1/2 teaspoon PeachDish Salt and pepper. • Cook, stirring, until onion is translucent, 4-5 minutes.
5
• Stir in flour. • Stir in 2 cups reserved cooking liquid, peas and oregano. • When mixture simmers, reduce heat to low. Cook 3-4 minutes.
6
• To potatoes, add remaining 3 pats butter. Mash thoroughly. • If potatoes are too thick, adjust consistency as desired with reserved liquid. Taste and adjust seasoning as desired.
7
• Taste the filling, and adjust seasoning as desired. • Transfer to an oven-safe dish. Top with potatoes, smoothing into an even layer.
8
Bake until gravy has just started to bubble up over the topping, 15-18 minutes. Serve and enjoy!