Preheat oven to 325F. Season the lamb with salt and pepper. In a large ovenproof pot, heat the oil over medium-high heat. Working in batches, sear the lamb, turning, until browned on a sides, about 5 minutes. Transfer to a plate.
In the same pot, melt 4 Tbsp of the butter over medium heat. Add the onion, carrots, celery, and garlic, cover, and cook, stirring, until the carrots are tender-crisp, about 5 minutes. Uncover, sprinkle with the flour, and stir well. Gradually stir in the broth and wine. Add the rosemary. Bring to a boil over medium heat, stirring to scrape up any browned bits from the pot bottom. Return the lamb to the pot, cover, place in the oven, and cook until the lamb is tender, 1 1/2 hours.
About 30 minutes before the lamb is ready, oil a 3-qt baking dish. In a saucepan, combine the potatoes with salted water to cover and bring to a boil. Reduce the heat to medium, and simmer until the potatoes are tender, 20-25 minutes. Drain well.
Return the potatoes to the pan and stir over medium-low heat for 2 minutes to evaporate the excess moisture. Cut the 3 Tbsp of the butter into pieces and add to the potatoes. Using a potato masher, mash the potatoes while adding enough milk or cream to create a smooth mixture. Season with salt and pepper.
Season the lamb mixture with salt and pepper, stir in the peas, and pour into the prepared dish. Spread the mashed potatoes evenly on top. Cut the remaining 1 Tbsp butter into bits and use to dot the top. With the oven still at 325F, bake until top is lightly tinged with brown, about 20 minutes. Remove from the oven and let stand for about 5 minutes before serving.
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|Serving Size: 1 Serving (538g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 468 (58%)|
|Amt Per Serving||% DV|
|Total Fat 52g||69 %|
|Saturated Fat 25.7g||128 %|
|Monounsaturated Fat 18.9g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 158.4mg||49 %|
|Sodium 358.3mg||12 %|
|Potassium 1456.1mg||38 %|
|Total Carbohydrate 50.2g||15 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 46.3g|
|Protein 32.4g||46 %|
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Calories per serving: 800
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