The Personal Website of Jeremy Boles

Ingredients

• 2 tablespoons butter
• 1 small onion, chopped
• 2 carrots, peeled and diced
• 3 cloves garlic, minced
• 2 pounds ground lamb
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons oat flour
• 2 teaspoons tomato paste
• 2 teaspoon rosemary leaves, chopped
• 1 cup light broth (chicken, vegetable, etc.)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon thyme leaves, chopped
• 1 cup frozen peas

Method

1. Preheat convection oven to 375°F.
2. Melt butter over medium-high heat, saute onion and carrots until they begin to take on color; add the garlic and stir.
3. Add the lamb and season with salt and pepper; saute until browned and cooked through. Sprinkle the meat mixture with oat flour, toss to coat, and continue cooking.
4. Add tomato paste, rosemary, and thyme; stir to combine and continue to cook for a minute. Add broth and Worcestershire sauce; bring to a boil, reduce heat to low, and simmer slowly until the sauce has thickened slightly.
5. Add the peas to the lamb mixture and spread into a baking dish. Top with mashed potatoes all the way to the edges of the baking dish in order to seal in the lamb mixture.
6. Score the top of the mashed potatoes with a fork to create bits of potato that will intensely brown; bake in the oven for 25 minutes.