Monday night and the week-end fun is over. In one way Mondays are nice because you are not compelled to go out or encouraged to be exciting in any way. People want to hole-up in the quiet of their own homes and not be disturbed. Still, dinner has to be cooked and tonight was the night for comfort food. Every now and then I am asked to make this dish and, I do it happily as it requires little effort. Also a handy item for lunch the next day. I even like it topping a piece of toasted bread with some hot sauce.
You will need: 3 lbs potatoes, 1 lb minced lamb, 1 lb minced beef, 6 tbs unsalted butter, 1 onion, 1 carrot, 4 tbs Worcestershire sauce, 1 cup corn (can be frozen), 4 garlic cloves, 1/2 cup milk, 1/2 cup white wine, 1 cup stock (chicken, beef or vegetable), 2 tbs unbleached white flour, 1 tb chopped fresh rosemary, 2 tsp coarse salt, freshly ground black pepper.
Preheat oven to 350*
mince garlic – set aside, dice onion – set aside, grate carrot – set aside, take corn out of freezer – set aside. Peel potatoes and rinse well. Just cover top of potatoes
with cold water, cover with lid and boil until soft. Drain and Mash potatoes with 3 tbs of butter, milk, 1 tsp salt and a few grinds of freshly ground black pepper. Cover with dish towel and set aside until ready to assemble pie.
Put 9 or 10″ pan on medium heat and add 2 tbs butter. Add meat and garlic and mix together to break up meat and cook for about 7 minutes until browned. Add
2 tbs Worcestershire sauce and 1 tbs of flour. Mix and let cook for about 2 minutes more. Transfer meat with slotted spoon to bowl, draining off excess
grease. Put pan back on heat and add 1 tbs butter. Add onions and carrots and cook on low heat for 10 minutes. Add 1 tbs flour and cook for about 1 minutes before adding the wine and rosemary. Cook for about 2 minutes on medium heat
and add the broth and sweet corn. Let it come to a boil. Turn down heat, add meat, 2 tbs of Worcestershire sauce and 1/2 tsp salt and stir together. Leave in this pan or transfer to casserole and top with potatoes, spreading evenly. Place in oven for 40 minutes. Take out of oven and cool for 10 minutes before eating.