Ingredients
3 T oil
2 onions, peeled & finely chopped
3 carrots, peeled & finely choppped
2 cloves garlic, peeled & minced
1 3/4 lb ground lamb (venison)
3 T tom paste
1 c beef broth
2 T Worcestershire sauce
salt & pepper
1 T herbs de Provence (or any mixture of thyme, rosemary, bay leaf, savory or tarragon)
3 large potatoes
1/2 c butter
1 c milk, scalded
2 T parm cheese
Preparation
In a large pan, heat oil add the onion, carrot, and garlic - cook until soft about 10 min. Turn the heat on high and brown & break up meat, about 10 min. Drain any fat and add tom paste, broth, and worceshire sauce mix well. Season w/ salt & pepper. Mix in herbs and simmer for 15 min. set aside. Make mashed potatoes at the same time as meat mixture.
in a baking dish, place the meat evenly across the bottom. Spread the mashed potatoes on top so that the meat is covered. With a fork run tines to create ridges. Sprinkle cheese on top and bake uncovered in preheated oven for 35 min. Serves 6.
