12 servings


Anderson Ranch Grass-Fed Ground Lamb 3 pounds
Oil, canola or vegetable 1 tablespoon
Yellow onions, peeled, 1/4-inch dice 3 medium
All purpose flour 6 tablespoons
Carrots, peeled, 1/4-inch dice 3 medium
Peas, green, whole, fresh or IQF 1 cup
Corn kernels, fresh or IQF 1 cup
Tomato paste 3 tablespoons
Worcestershire sauce 2 tablespoons
Lamb stock 3 cups
Sea salt and black pepper to taste
Parsley, chopped 1/2 cup
Yukon Gold potatoes, washed 4 pounds
Heavy cream 1/2 cup
Salted butter 1/2 pound
English Derby and/or cheddar cheese, shredded 8 ounces


In a heavy-bottomed pot, heat oil. Add onions, cooking until softened. Add lamb; cook until browned, then dust with flour. Mix thoroughly; cook an additional 1 minute. Add carrots, peas and corn; incorporate well. Add tomato paste and Worcestershire. Gradually add stock; bring to a boil then reduce to a simmer. Simmer on low approximately 10 minutes. Adjust seasoning with salt and pepper. Remove from heat. Stir in parsley; set aside to cool.

In a pot, cover the potatoes with cold water. Bring to a boil; reduce heat and simmer until potatoes are fork tender. Drain and steam dry. In a bowl, add heavy cream and butter. Grate potatoes, skin on; gently mix with cream and butter until semi-smooth with small chunks.

Spoon the cooked lamb mixture into a large casserole pan or 12 individual casserole dishes. Spread a layer of the smashed potatoes over the lamb mixture; top with shredded cheese. Bake at 375°F until internal temperature of 165°F is reached.

Option: Spoon quenelle-shaped portions of the potato mix on top before baking for a slightly different presentation. May be done in individual casseroles or in a large pan for banquet buffet.

Recipe and image provided by the American Lamb Board.