American Lamb & Tomato Cottage Pie
Perfectly cooked lamb pairs with rich tomato flavor to create a satisfying dish. Perfect when you want something hearty and impressive without a lot of fuss.
| Serving Size | 4 - 6 |
|---|---|
| Prep Time | 30 mins. |
| Cook Time | 30 mins. - 45 mins. |
Ingredients
- 1 pound ground American lamb
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 cloves garlic, crushed
- 1 teaspoon ground coriander
- 1/4 teaspoon red chili flakes
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1 teaspoon paprika
- 2 cups fresh tomatoes, chopped
- 2 tablespoons tomato paste
- 2 medium-to-large carrots, peeled and sliced
- 2 tablespoons flour
- 1 1/2 cups chicken broth or water
- Salt and pepper to taste
- 4 cups prepared mashed potatoes
- 1/2 cup chives for garnish
Preparation
- Preheat oven to 350°F.
- In a large sauté pot, brown the ground lamb in olive oil with onions and garlic over medium heat. Add the spices and continue cooking 3 minutes. Add the tomatoes, tomato paste, carrots, and flour. Stir to combine, then add the broth or water. Season with salt and pepper and bring to a simmer to thicken.
- Once the mixture has thickened, turn the heat off and set aside. Pour the contents into a baking pan or dish.
- Spoon the mashed potatoes over top of the tomato and lamb stew. Place on a rimmed baking tray and bake uncovered 30 to 45 minutes or until the potatoes have taken on a golden color and the stew underneath is bubbling.
- Allow to cool 15 minutes before serving. Top with chopped chives.
American Lamb & Tomato Cottage Pie
Perfectly cooked lamb pairs with rich tomato flavor to create a satisfying dish. Perfect when you want something hearty and impressive without a lot of fuss.
4 - 6
Prep: 30 mins.
Cook: 30 mins. - 45 mins.
Preparation
- Preheat oven to 350°F.
- In a large sauté pot, brown the ground lamb in olive oil with onions and garlic over medium heat. Add the spices and continue cooking 3 minutes. Add the tomatoes, tomato paste, carrots, and flour. Stir to combine, then add the broth or water. Season with salt and pepper and bring to a simmer to thicken.
- Once the mixture has thickened, turn the heat off and set aside. Pour the contents into a baking pan or dish.
- Spoon the mashed potatoes over top of the tomato and lamb stew. Place on a rimmed baking tray and bake uncovered 30 to 45 minutes or until the potatoes have taken on a golden color and the stew underneath is bubbling.
- Allow to cool 15 minutes before serving. Top with chopped chives.
Ingredients
- 1 pound ground American lamb
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 cloves garlic, crushed
- 1 teaspoon ground coriander
- 1/4 teaspoon red chili flakes
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1 teaspoon paprika
- 2 cups fresh tomatoes, chopped
- 2 tablespoons tomato paste
- 2 medium-to-large carrots, peeled and sliced
- 2 tablespoons flour
- 1 1/2 cups chicken broth or water
- Salt and pepper to taste
- 4 cups prepared mashed potatoes
- 1/2 cup chives for garnish
