My little red-headed Irish baby loves this meal. As she should. This is a traditional Irish dish that is filling just as much as it is comforting.
1 1/2 tbsp vegetable oil
1 large onion, peeled and chopped
1 small red pepper, finely chopped
1 garlic clove, peeled and crushed
1 lb lean ground lamb
1 1/4 cups chicken stock
1 tbsp chopped fresh parsley
1 tbsp tomato puree
1 tsp Worcestershire sauce
2 1/2 cups mushrooms, sliced
2 lb potatoes, peeled and roughly chopped
2 1/2 tbsp butter
4 tbsp milk
salt and white pepper
Preheat oven to 350 degrees.
- Warm the oil in a pan, add the onion, red pepper, and garlic, and saute until softened. Add the meat and saute until browned. IF desired, transfer the cooked mixture to a food processor and chop for a few seconds on the pulse setting.
- Transfer the meat to a saucepan and ad the stock, parsley, tomato puree, Worcestershire sauce, and mushrooms. Cook over a medium heat for about 20 minutes.
- Meanwhile, boil the potatoes in lightly salted water until tender, then drain and mash with 2 tbsp of butter and the milk. Season to taste.
- Arrange the meat either in one large dish or in individual ramekins, cover with the mashed potatoes, and dot the topping with the remaining butter. Cook in the preheated oven or 20 minutes.