Categories: casseroles, main dish

Ingredients

• Filling:
• 1 tablespoon olive oil
• 2 carrots, peeled and diced
• 2 medium onions, peeled and diced
• 1 small turnip, peeled and diced
• 1 pound ground lamb or beef
• 2 teaspoons chopped fresh thyme
• 1 teaspoon ground cinnamon
• Salt and ground black pepper to taste
• 1 tablespoon King Arthur Unbleached All-Purpose Flour
• 1 1/4 cups 99% fat free chicken broth, beef broth or beer, such as Harpoon Hefeweizen
• 1 tablespoon tomato paste
• Salt and ground black pepper to taste 

• Topping:
• 2 pounds Yukon Gold potatoes, peeled
• 4 tablespoons Cabot Salted Butter
• Salt and ground white pepper to taste
• 2 ounces Cabot Sharp Cheddar, coarsely grated (about 1/2 cup)

Directions

1. To make filling:

2. 


3. Heat oil in large skillet over medium heat. Add onions and cook, stirring, until they begin to turn golden brown, about 5 minutes. 



4. Add carrots and turnip and cook for another 5 minutes. Transfer vegetables to bowl and set aside. 



5. Return skillet to heat and add lamb or beef; cook, breaking up meat with spoon, until very well browned. Stir in thyme and cinnamon. Return vegetables to skillet.

6. Add flour and mix in thoroughly. Gradually stir in broth or beer, then tomato paste. 



7. Lower heat to maintain gentle simmer, cover skillet and let mixture simmer for about 30 minutes. Season with salt and pepper. 




8. To make topping and finish pie:

9. 


10. Cut potatoes into even-sized pieces. Place in steamer set in pan of boiling water; cover and steam until tender, about 20 minutes. 



11. Transfer potatoes to bowl, add butter and mash by hand or with electric whisk. Season with salt and white pepper. 



12. Preheat oven to 400°F. Spoon filling into baking dish. Spread potato mixture evenly on top. Scatter cheese over potatoes. 



13. Bake for 25 minutes, or until top is golden and crusty.

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