Domino Potatoes + a Bonus of Shepherd's Pie

• Meat

  • 2 lbs Ground lamb

• Produce

  • 1 large clove Garlic
  • 1 Onion, medium
  • 1 cup Peas & corn
  • 2 Potatoes, large

• Canned Goods

  • 1/2 cup Beef broth
  • 1 heaping tbsp Tomato paste

• Condiments

  • 3 tbsp Worchestershire sauce

• Baking & Spices

  • 2 Salt

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 3 tbsp Butter
  • 1/2 cup Half & half
  • 1/4 cup Milk

Found on bestillandeat.com

Description

Ingredients

• Olive oil for pan
• 1 medium onion, diced
• 1 large clove garlic, minced
• 2 lbs ground lamb (I often swap it for ground turkey or chicken!)
• 1 heaping TBSP tomato paste
• 3-4 TBSP worchestershire sauce
• ½ - ¾ cup beef broth (or chicken broth if using ground poultry)
• S&P to taste
• 1 cup of each peas & corn (I use frozen more often than not!)
• 2-3 large potatoes (or scraps from the Domino Potatoes)
• 3 TBSP butter, melted
• ½ cup half & half, warmed
• ¼ cup milk, (or as much as required to achieve desired consistency) warmed
• S&P to taste

Directions

• Heat olive oil in a large frying pan
• Cook onions and garlic over medium high heat until they start to become translucent
• Add ground meat, breaking up with a wooden spoon, cook until no longer pink
• Add tomato paste and worchestershire sauce, strirring to coat.
• Add broth and reduce temp to simmer.
• Meanwhile cook potato (scraps or cubed if whole) in well salted water until they easily yield when poked with a fork.
• Drain (DO NOT RINSE) and pour melted butter and warmed half & half mashing as you go. Add warmed milk as needed to achieve the desired consistency.
• Season with S&P to taste (for classic French mashed potatoes use white pepper and a mere hint of ground nutmeg - trust me this is a lovely touch!)
• Adjust seasoning of meat and transfer to a baking dish and top with veg.
• Smooth potatoes over the top and bake in a 375° oven until warmed through. You can switch to broil toward the end to get that nice golden finish if desired.