2 tablespoons of arrow-root mixed with 1 tablespoon of water
1 cup of peas
1 cup of corn
1 ½ teaspoons of finely minced fresh rosemary
Kosher salt and fresh cracked pepper to taste
For the Mashed Potatoes:
3 pounds of peeled and large diced russet potatoes
4 ounces of unsalted butter
1 cup of heavy whipping cream
8 ounces of shredded cheddar cheese
Kosher salt and fresh cracked pepper to taste
Chopped parsley and rosemary for garnish
INSTRUCTIONS
Preheat the oven to 375°.
In a large sauté pan over medium high heat add in the olive oil and sauté the onions, garlic and carrots for 5 to 6 minutes or lightly browned.
Next, add in the lamb and cook it until there is no pink and browned.
Add in the tomato puree and beef stock and cook for 4 to 6 minutes or until it boils.
Whisk in the arrow-root and water mixture until it becomes thick. Finish by stirring in the peas, corn, rosemary, salt and pepper. Keep warm.
Cook the potatoes in a large pot of boiling salted water until tender, about 15 minutes.
Strain the potatoes and run them through a potato ricer until smooth.
Mix the riced potatoes with the butter, whipping cream, cheese, salt and pepper until combined.
Place the filling in the bottom of a large casserole dish, or several single serving oven safe bowls, and then spread a thick layer of mashed potatoes over top.
Bake the dish, or bowls, in the oven on 375° for 30 minutes or until the mashed potatoes becomes lightly browned on top.