Categories: Meals
Ingredients
- 3 large or 4 medium russet potatoes (2 1/2 lb.)
- 8 slices meaty bacon
- Salt
- 1/2 cup whole milk
- 1/2 cup chopped fresh chives
- 1/2 cup sour cream
- White or black pepper
- 2 tbsp. olive oil
- 1 1/2 lb. ground lamb or beef
- Black pepper
- 1 small onion, chopped
- 1 large carrot, chopped
- 1 stalk celery, chopped
- 1 cup beef stock
- 3 garlic cloves, chopped
- 2 tbsp. fresh thyme leaves, chopped
- 2 tbsp. Worcestershire
- 2 tbsp. sun-dried tomato paste
- 1/2 cup frozen peas
- 1 cup crumbled smoked blue cheese
- 2 cups shredded sharp yellow cheese
- Chopped parsley, smoked or regular paprika and hot honey, for topping
Directions
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Position a rack in the center of the oven; preheat to 400.
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Peel the potatoes and cut each into about twelve 3/4-inch pieces. Place in a medium saucepan and cover with cold water. Bring to a boil over high heat.
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Arrange the bacon on a slotted broiler pan. Bake until very crisp, 15-18 minutes. Preheat the broiler.
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When the water comes to a boil, salt it liberally. Cook the potatoes until tender, 8-10 minutes. Drain and return the potatoes to the hot pot. Add the milk, chives and sour cream; season with salt and white or black pepper. Mash the potatoes. Chop the bacon and mix half into the potatoes. Cover the pot to keep warm.
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While the potatoes are boiling and the bacon is baking, heat the olive oil over medium-high heat in a large skillet. Add the lamb or beef and cook, stirring occasionally and breaking up the meat with a spoon, until browned, about 5 minutes. Stir in the onion, carrot, and celery; season with salt and black pepper. Cover and cook, stirring occasionally, until the veggies soften, 3-4 minutes. Add the stock, garlic, thyme, Worcestershire, and tomato paste. Simmer, stirring occasionally, until the flavors meld, about 2 minutes. Stir in the peas and cook, stirring often, until heated through, about 2 minutes.
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Transfer the filling to a 3-quart casserole dish. Top with the mashed potatoes, then both cheeses. Broil the casserole until bubbly and browned in spots, 2-3 minutes. Top with the parsley, paprika, and the remaining bacon. Drizzle with the hot honey.