Update my dinner status, I'm making this tonight.
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Servings: 6 Servings
Total Time (median): 1 : 00 Active Time: 0 : 27
US/Metric: [convert to metric]
Ingredients
Preparation
Boil potatoes in water until fork tender. Drain potatoes well and pour them into a bowl. Mix together the sour cream, egg, heavy cream in a separate bowl. Combine the cream mixture into potatoes and mash until potatoes are almost smooth. Set aside for later.
While potatoes are boiling, preheat a large skillet over medium high heat. Add oil then add the ground lamb. Season meat with salt and pepper. Brown and crumble meat for 4 or 5 minutes. Pour off excess fat leaving a little. Add the chopped carrots, celery and onion to the meat. Cook together for another 5 minutes, stirring often. Add a 1/2 cup of beef stock to the meat mixture and cover with a lid. Simmer until carrots are tender. In another skillet over medium heat, make a rue by melting the butter and adding the flour stirring together 2 minutes. Whisk in beef stock and Worcestershire sauce until there are no lumps and smooth. Thicken to a gravy about 1 minute. Pour gravy onto the meat and vegetables. Stir in the peas. Set aside.
Preheat oven broiler to high. Using a small rectangular casserole dish, spoon in the meat and vegetable mixture. Spoon in the potato mixture over meat. Top potatoes with Irish cheese. Broil until cheese is melted and bubbly. Top casserole with chopped scallions (or parsley) and serve immediately!
