✤2 cups (270g) frozen mixed vegetables, thawed
✤1 tbsp olive oil
✤1 leek, white & light green parts only, sliced (~107g)
✤2 cloves garlic, minced
✤1½ lbs ground lamb or beef
✤2 tbsp (33g) tomato paste
✤2 tbsp (15g) all-purpose flour
✤1/2 cup beef broth
✤ salt & pepper
✤2 large russet potatoes, peeled & diced (~581g)
✤3 tbsp unsalted butter
✤1/2 cup heavy cream
✤1 egg
❖Preheat oven to 400°F (200°C).
❖In a large pot of boiling water, cook the potatoes until they are soft, 10-15 min. Strain and mash, then stir in the butter, heavy cream & egg. Season to taste with salt & pepper.
❖While cooking the potatoes, heat the olive oil in a large sauté pan over medium heat. Add the leeks & garlic, cooking for several minutes until soft and fragrant and only just beginning to brown.
❖In a casserole dish, transfer the leek mix to the bottom. Add the thawed mixed vegetables, stirring to make sure everything is mixed evenly.
❖In the same sauté pan, add the ground lamb and begin to brown over med-high heat. Once browned, stir in the tomato paste. Sprinkle the flour over top and stir that in as well, until it has a thick consistency. Add the broth and cook a few more minutes. Season with salt & pepper to taste.
❖Layer the cooked meat over top of the vegetables in the dish. Top with the mashed potatoes, spreading out evenly.
❖Bake 30 min, or until potato top is starting to brown.
