- 1 lb Ground Lamb
- White Onion finely grated 4 strokes
- 1 carrot long grated
- 1.5 cups of french trimmed green beans
- 2 teaspoons of garlic
- .5 oz Worcestershire Sauce
- 1 oz Sun Dried Tomato paste
- 1 oz Gin
- 1 sprig Thyme
- 1 sprig Rosemarry
- 10 Red Potatoes
- 2 egg yokes
- 1/4 cup of milk
- 1 stick of butter
- 3/4 Cup Freshly Grated Parmesan Cheese
Bring the 10 red potatoes with 1 tablespoon of salt to boil in a pot and then partially cover and simmer for 35 minutes. Preheat oven to 425 degrees.
Skillet up the 1 lb of ground lamb, breaking up the meat with your spoon until no longer pink. Place to the side in a bowl with a paper towel and allow it to soak up some of the fat and moisture. Cook in the skillet formally used for the meat on medium high, the gin, the onion, carrots, green beans, sun dried tomato paste & garlic. Once that has softened and begun to brown and reduce mix in the pesto, thyme, rosemary & Worcestershire sauce. Then re-add the lamb and mix in, add a sprinkle of corn starch if it still feels wet.
Drain the potatoes and mash them together with 1/4 cup of milk & 1 stick of butter.
Sprinkle the bottom of the dish with half of the grated parmesan cheese, spoon the mixture into your baking dish on top of the cheese, then cover with the remaining cheese and cover that with the mashed potatoes. Brush onto the potatoes the two egg yolks and bake 425 for 18-25 minutes.
Remove and serve.