The Eagles might be out of the race to the Super Bowl, but that doesn’t mean Philly fans won’t be tuning in on Sunday for a bunch of games that will move two teams closer to the Big Game. With cheese steaks off the menu, you might want to try this delicious, Irish-inspired make-ahead meal that you can pop in the oven just before half time.
Cottage Pie with a Cheddar Crust
SERVES 6
In a land where sheep were traditionally a primary food supply, it’s not surprising that lamb is the foundation for many Irish farmhouse dishes. Cottage Pie, a long-time favorite, was originally created as an economical way to use leftover lamb and was always a favorite with farmers. This meat and vegetable pie, which is topped with a crust of mashed potatoes flavored with Kerrygold’s Cheddar or Dubliner cheese, can easily be doubled for a crowd.
Filling
3 tablespoons canola oil
2 pounds ground lamb
1 tablespoon butter
1 large onion, chopped
1 garlic clove, crushed
3 carrots, diced
1/2 cup diced tomatoes
2 tablespoons tomato paste
1 1/2 tablespoon flour
1 cup beef broth
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh flat-leaf parsley
Salt and freshly ground pepper to taste
Topping
3 cups mashed potatoes
4 tablespoons butter
1 cup shredded Kerrygold Cheddar or Dubliner cheese
- In a large skillet over medium heat, heat oil. Working in batches, cook lamb for 5 to 7 minutes per batch, or until all the meat is browned. With a slotted spoon, transfer meat to a large bowl; discard fat.
- Melt butter in same skillet. Add onion, garlic, and carrots and cook for 3 to 5 minutes, or until soft but not browned. Stir in tomatoes, tomato paste, and flour; cook 2 to 3 minutes. Stir in broth, thyme, and parsley, scraping up browned bits from bottom of the pan; return lamb to skillet.
- Reduce heat and simmer, uncovered, stirring occasionally, for 10 to 15 minutes, or until mixture thickens; season with salt and pepper.
- Preheat oven to 350°F. Coat an 8- or 9-inch baking dish with cooking oil spray; spoon lamb mixture into prepared dish.
- In a medium bowl, stir together mashed potatoes and half the cheese. Spread or pipe the mashed potatoes over meat mixture, dot with butter, and sprinkle remaining cheese over top. Bake for 25 to 30 minutes, or until top is browned and mixture is bubbling. Serve immediately.
