This recipe is based off of a Martha Stewart recipe from everyday food, I have changed the amount of meat, and added more veggies and potatoes. I also cooked it in my lovely everyday pan which made clean up so easy, I browned the meat and veggies and baked it all in the same pan. Just lovely!
- 1 1/2 pound ground mutton or lamb
- 1 large onion, finely chopped
- 3 carrots, coarsely chopped
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 1 tablespoons Worcestershire sauce
- 2 cups water
- 1 teaspoon coarse salt and ground pepper
- 1 cup frozen peas
- 2 1/2 pounds russet potatoes, peeled and quartered
- Coarse salt and ground pepper
- 1 cup milk
- 3 tablespoons butter
Preparation: Preheat oven to 425°.
In a medium saucepan, cover cut up potatoes with salted water by 1 inch; bring to a boil. Reduce heat; simmer until fork-tender, 15 to 20 minutes. Drain.
Add milk and butter to pot and whip with a hand mixer. Season with 2 teaspoons kosher salt and 1/4 teaspoon pepper.
Heat a large skillet over high heat and brown mutton. Empy pan and reserve
Add ¼ cup water to the skillet, scraping up browned bits with a wooden spoon. Reduce heat to medium; add onion and carrots. Cook, until softened, about 5 minutes. Stir in tomato paste. Add flour and stir well.
Add Worcestershire sauce, 2 cups of water, and browned mutton lamb. Season with 1 teaspoon kosher salt and ¼ teaspoon pepper. Simmer until thickened, stirring occasionally, about 10 minutes. Stir in peas; cook 1 minute.
Spread mashed potatoes over pies; use a fork to make peaks. Bake on a baking sheet until tops are browned, 25 to 30 minutes. Cool slightly; serve.