Ingredients: Potato Topping:
- 2 lbs. russet potatoes, peeled and large diced
- 1/4 cup half and half
- 1 tablespoon Arbequina EVOO
- 1 tablespoon White Truffle Olive Oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg yolk
- 2 tablespoons Herbs de Provence Olive Oil
- 1 lb. ground lamb
- 1 lb. ground beef
- 1 medium yellow onion, peeled and diced
- 2 carrots, peeled and diced
- 1 celery stalk, diced
- 3 garlic cloves, peeled and minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons tomato paste
- 1 teaspoon worcestershire sauce
- 2 cups beef or vegetable broth
- 1 cup fresh or frozen peas
- 1/3 cup grated pecorino or parmesan
- Preheat oven to 400°F.
- Fill a large pot with your potatoes and water and cook on high heat until fork tender.
- Drain the potatoes and return to the pot.
- Using a potato masher, mash potatoes until semi-smooth. Add half and half, Arbequina , White Truffle EVOO, salt, and pepper. Continue to mash until combined and smooth, set aside to cool slightly.
- Once cooled, add in the egg yolk and stir until blended.
- In a large dutch oven or oven proof skillet, heat Herbs de Provence EVOO over medium-high heat. Once the oil is hot, add the ground lamb and ground beef, sauté until browned and cooked through, about 3-4 minutes.
- Using a slotted spoon, remove the lamb-beef mixture from the pan and set aside on a plate, reserving as much of the pan juices (in the pan) as possible.
- Add veggies (onion, carrots, celery, and garlic) to the pan and sauté until tender-crisp, 3-4 minute more. Once tender, add salt, pepper, tomato paste, worcestershire, broth and peas and return the lamb-beef mixture to the pan, stir to combine and bring to a simmer. Simmer for 5 minutes.
- Remove pan from the heat (or transfer contents to a casserole dish) and top evenly with potato mixture.
- Sprinkle potato topping with grated cheese and place in the oven.
- Bake for 35-45 minutes or until the potato topping is golden brown and the edges of the dish are bubbling.
- Remove from the oven and set aside to rest for 10 minutes before serving.
*An original Carter & Cavero recipe adaptation from MillPress*