2tablespoonsfresh parsleychopped (2 tsp. dried) + extra for garnish
1tablespoonfresh rosemaryminced (t tsp. dried)
1tablespoonfresh thymeminced (1 tsp. dried)
Kosher salt and freshly ground black pepper
1cupGuinness beeror beef broth
½cupfrozen corn kernels
2cupsextra sharp cheddar cheeseshredded
Hot Sauce(optional) We use Cholula but use your favorite
The Potato Topping:
Boil the potatoes in a heavily salted pot of boiling water for 20 minutes; drain well.
The Meat Filling:
Meanwhilte, heat the oil in a large skillet over medium-high heat. Add the onions and carrots cook until they are tender, stirring occasionally; about 5 minutes. Stir in the garlic and cook for 1 minute, or until fragrant.
When the onions are tender, add the ground lamb (or beef) to the skillet, breaking it apart with a spatula or spoon. Add in the parsley, rosemary, thyme, and season with salt, and freshly cracked black pepper, to taste. Cook the meat mixture for 6 to 8 minutes, stirring occasionally until the meat browns.
Stir in the Worcestershire sauce. Cook for 1 minute. Then add the flour and tomato paste. Stir until well incorporated and no clumps and the tomato paste has browned and turns a rust color.
Stir in the beer or broth, frozen peas, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
Set the meat filling aside and preheat the oven to 400 degrees F.
Line a sheet pan with parchment paper or aluminum foil. Dump the drained potatoes out onto the prepared sheet pan. Smash the potatoes with the bottom of a measuring cup or glass; set aside.
Assemble the Casserole:
Pour the meat filling out into a 9x12 baking dish, spreading it out into an even layer.
Use a spatula to transfer the potatoes on top of the meat filling. Place them so they cover the filling evenly.
Sprinkle the potatoes evenly with the shredded cheese.
Bake uncovered for 30 to 35 minutes until the cheese has melted and starts to brown slightly.
Allow the casserole to cool for 10 to 15 minutes before serving and DON’T FORGET THE HOT SAUCE!Garnish with chopped fresh parsley, if desired.
To Make Ahead: Prepare the filling, the smashed potato topping. Allow it to cool to room temperature, then top with the shredded cheese. Cover with foil or air-tight cover and refrigerate until needed.To Freeze: I don't recommend freezing it with the cheese on top. Make the filling and the potatoes, then assemble the casserole inside a freezer-safe dish. Cool it down to room temperature. Seal tightly and freeze for up to 2 months.When ready to eat, preheat the oven to 400 degrees F. Bake covered with foil for 30 minutes. Remove the foil, top with cheese, and bake for an additional 20 to 30 minutes, or until the cheese starts to brown and the casserole has warmed through.Defrosting in the refrigerator overnight can reduce the reheating time.
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