4 large russet potatoes – peeled and chopped into ½ inch pieces
½ cup butter
½ to 1c half and half
1 + ½ cup shredded Irish white cheddar
2 egg yolks
Salt to taste
1 lb ground lamb (or beef)
2 tbsp salt
1 tbsp vegetable oil
1 Small onion – small dice
2 Medium carrots – small dice
2 Cloves garlic – minced
2 Tsp dried rosemary
2 Tbsp flour
½ cup dark beer (such as Guinness)
½ cup chicken broth
1 Tbsp Worcestershire sauce
1 C frozen baby peas, thawed
Black pepper to taste
2 Tbsp Chives – chopped.
Preheat oven to 375 degrees
Add chopped potatoes to large stock pot and fill with cold water.
Bring to boil and cook until fork tender. Drain in colander, return to pot off heat, and add butter.
While potatoes are boiling, brown ground lamb on medium/high in large skillet (preferably cast iron.) Season with 1 tbsp salt. When meat is brown, remove from skillet but leave fat in the pan.
Add oil to skillet and sauté onion and carrots on medium/high until slightly brown but not completely tender, approximately 10 minutes. Add garlic and rosemary and sauté for two more minutes.
Return meat to the pan and sprinkle on flour. Stir until flour is incorporated and forms a slight paste, cooking for two minutes.
Pour in beer and chicken broth. Bring to boil, reduce to simmer until the sauce is thickened, approximately 4 minutes. Remove from heat and stir in peas, Worcestershire, and pepper, **NOTE** if your sauté pan is not oven safe, transfer to casserole dish
Heat half in half in microwave for 30 sec to 1 minute. Mash potatoes, slowly adding half and half until they reach your desired consistency. (keep them on the thick side). Stir in cheddar, egg yolk, and salt.
Spread potatoes over meat mixture all the way to the edges of the pan. Sprinkle with remaining ½ cup cheddar.
Bake for 30 minutes (with sheet pan underneath) until potatoes are brown. Rest for 15 minutes before serving. Sprinkle with chives.