1 1/2 lbs. lean ground lamb (preferably pasture raised)
4 medium russet potatoes (cubed, boiled & mashed)
2 large sweet potatoes (cubes, boiled & mashed)
1 red onion (chopped)
2 garlic cloves (sliced)
1 cup beef broth
2 tbsp. butter
3 tbsp. all purpose flour (preferably organic)
1 tsp. sea salt
1 tsp. oregano
1/2 tsp. black pepper
chives (a few chopped)
paprika, for sprinkling on top
1/4 cup of smoked mozzarella cheese (shredded) *or cheese of preference*
3 tbsp. sour cream
2 cups frozen peas & carrots
*you can also add corn niblets, if you prefer
2 tbsp. extra virgin olive oil
Preheat oven to 375 degrees F.
In a large pot, boil the potatoes in salted water till tender, about 30 minutes. Drain and add 3 tbsp. sour cream and a bit of salt, mash well till smooth. Put aside
In a large skillet, heat up the oil and add the onion, cooking for a few minutes, then add the ground lamb, season with salt, pepper and oregano, now add the garlic and keep breaking up the meat until browned. Add the peas & carrots and stir and cook until the vegetables are tender (about 5 minutes). Put aside
In a small saucepan, now you can make the gravy for the meat mixture, heat up the butter and flour on low heat, whisking for 1 minute, then add the beef broth and whisk until thickened for a few minutes. Add this gravy to the meat mixture.
Now you are ready to assemble everything.
In a 9 x 13 baking dish, add your meat and vegetable mixture first, then spoon over the mashed potato mixture carefully and smoothing it over the meat mixture with a spatula, making sure to cover the entire dish.
Top with mozzarella, chives and sprinkled paprika on top.
Cover with foil for about 30 – 40 minutes.
Remove foil and let sit in the oven while turned off for about 20 minutes, if you have the extra time.