Used cauliflower and celery root in place of potatoes since we didn’t have any on hand. Lamb is such an underutilized meat in the US – so good!
by Krissy_loo
Used cauliflower and celery root in place of potatoes since we didn’t have any on hand. Lamb is such an underutilized meat in the US – so good!
by Krissy_loo
1 Comment
MEAT FILLING:
2 tablespoons olive oil
1 cup chopped yellow onion
1 lb. 90% lean ground beef or ground lamb
2 teaspoons dried parsley leaves
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
2 garlic cloves -minced
2 tablespoons tomato paste
1 cup beef broth
1 cup carrots
1 can corn kernels
“POTATO” TOPPING
1 lb cauliflower, cut into florets
1 lb celery root, peeled and cut into 1 ½” cubes
½ cup milk or cream
2-3 tablespoon butter, melted
Salt and pepper to taste
2 TB of fresh chives
MAKE THE MEAT FILLING.
Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.