- 2-3 lbs. lamb or beef, chunked into 1 inch pcs. (if you’ve got bones, use em)
- beef broth
- red wine
- 1 cups of peas
- 4-5 carrots, diced
- 1-2 leeks, cleaned and chopped
- ~12 oz. frozen petite onions/pearl onions
- fresh thyme
- 2-3 tbsp flour
- Worcestershire Sauce
- salt & pepper
- grated gruyere cheese
- 2-3 lbs potatoes
- 2-3 tbsp cream cheese
- 3-4 tbsp butter
- splash of milk (or more)
- dried parsley
- salt & pepper
- Season the meat with salt and pepper and brown on all sides in butter. Add the chopped garlic halfway through the browning (make sure it doesn’t burn).
- Add the thyme, beef broth, and red wine. Cover and boil until the meat is tender. We also de-boned the lamb and boiled it (in a separate pot) in some beef broth and a bit of wine to get the marrow out. We cut up the meat into bite size pieces after it’s cooked as well.
- To make the gravy: Add a few tbsp flour to a few tbsp melted butter. Stir vigorously and “cook” for a minute. Add some Worcestershire sauce and slowly add the broth from the bones. It should be a relatively thick gravy.
- Saute the leeks and carrots in butter and season with salt.
- Add the sauteed vegetables, onions, peas, and gravy to the meat pot. Boil off the liquid in the pot until it’s kind of thick. Adjust seasonings. Pout into a casserole pan.
Make your mashed potatoes however you like best. We baked ’em, peeled ’em, and mashed ’em with fatty fixin’s. Add the potatoes to the top and cover completely.
Top the potatoes with grated gruyere cheese and bake in the oven at 400 until the cheese is bubbly.