3 lbs American Lamb leg, ground or diced into 1/2-inch cubes

1 tbsp Oil, canola or vegetable

3 medium Yellow onions, peeled, 1/4-inch dice

6 tbsp All purpose flour

3 medium Carrots, peeled, 1/4-inch dice

1 cup Peas, green, whole, fresh or IQF

1 cup Corn kernels, fresh or IQF

3 tbsp Tomato paste   3 tablespoons

2 tbsp Worcestershire sauce   2 tablespoons

3 cup Lamb stock   3 cups

Sea salt and black pepper to taste

1/2 cup Parsley, chopped

4 lbs Yukon Gold potatoes, washed

1/2 cup Heavy cream

1/2 lbs Salted butter

8 oz. English Derby and/or cheddar cheese, shredded


In a heavy-bottomed pot, heat oil.  Add onions, cooking until softened.  Add lamb; cook until browned, then dust with flour.  Mix thoroughly; cook an additional 1 minute.  Add carrots, peas and corn; incorporate well.  Add tomato paste and Worcestershire.  Gradually add stock; bring to a boil then reduce to a simmer.  Simmer on low approximately 10 minutes.  Adjust seasoning with salt and pepper.  Remove from heat.  Stir in parsley; set aside to cool.
In a pot, cover the potatoes with cold water.  Bring to a boil; reduce heat and simmer until potatoes are fork tender.  Drain and steam dry.  In a bowl, add heavy cream and butter.  Grate potatoes, skin on; gently mix with cream and butter until semi-smooth with small chunks.


Spoon the cooked lamb mixture into a large casserole pan or 12 individual casserole dishes.  Spread a layer of the mashed potatoes over the lamb mixture; top with shredded cheese.  Bake at 375°F until internal temperature of 165°F is reached.

Option:  Spoon quenelle-shaped portions of the potato mix on top before baking for a slightly different presentation.  May be done in individual casseroles or in a large pan for banquet buffet.

Recipe and image provided by the American Lamb Board.

12 servings

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