Ingredients
SERVES 6-8
- 1 lb of Kinikin Heights 100% Grass-Fed Lamb
- 1/4 tsp each: rosemary, thyme
- 2 carrots, diced
- 1 large onion, diced
- 3 cloves garlic, diced
- 3-4 large baking potatoes or 5-7 smaller red potatoes
- 3/4 c peas
- 3/4 c corn
- 1/4 c Butter
- 2/3 c milk
- 1 c grated Gruyere cheese
Directions
- Preheat oven to 400 degrees
- Dice potatoes into 1 in cubes (you can peel them if you prefer them that way) and begin boiling them in water.
- Brown lamb in a large pan and add the rosemary, thyme and salt. Season with salt and pepper to taste. Remove from heat and set aside.
- Saute the onion, garlic, and carrots until tender 5-7 min. Add the peas, corn, and lamb and turn the heat down to low.
- Check the potatoes. They should take 10-15 min. Once done drain water and add butter and milk and mash. Add salt and pepper to taste. You can always add more butter or milk to get the right consistency or creaminess.
- In a casserole dish put the meat and vegetable mixture on the bottom of the pan. Spread a layer of mashed potatoes over the top to fill the dish. You may have leftover mashers, but all the better!
- Top with Gruyere cheese and place in oven until cheese is golden brown
- Remove from oven and let sit 10 min before serving.
ENJOY!
