2 Tbsp. canola oil
1 Spanish onion, minced
1.5 carrots, minced
1.5 lbs. lamb shoulder, minced
1 Tbsp. tomato paste
1 tsp. Dijon mustard
1 C beef or chicken stock
salt and pepper to taste
2 lbs. Russet potatoes, peeled, 1 inch cut
1/2 C whole milk
2 Tbsp. butter
3 Tbsp. Irish cheddar, grated
Preheat the oven to 350 degrees.
Heat the canola oil in a sauté over medium heat. Add the onion and carrots and cook 8 to 10 minutes or until they are soft but not browned.
Raise the heat to high, add the lamb, and cook until well browned. Stir in the tomato paste and mustard, then add the stock. Reduce the heat to low, season to taste with salt and pepper, and simmer for 15 to 20 minutes or until the stock is mostly but not completely evaporated. Set aside until needed.
TOPPING - Boil the potatoes in salted water for 12-15 minutes or until they are tender. Drain and mash. Add the milk and butter and stir until smooth.
Transfer the lamb stew to 6 individual oven proof dishes, decoratively pipe the potatoes over the lamb stew, brushing potatoes with melted butter. Bake in oven for 10-12 minutes, or until the stew is hot. Top the potatoes with grated cheese and melt under a preheated broiler for 1 to 2 minutes or until the potatoes are lightly browned and the cheese is bubbling.
School of Hotel, Culinary Arts and Tourism
Schenectady County Community College