Ingredients for Potato Topping:
2 lb. russet potatoes,
peeled and large diced
1/4 c. half and half cream
1 Tbsp. Mild Extra Virgin Olive Oil
1 Tbsp. Black Truffle Olive Oil
1 tsp. salt
1/4 tsp. black pepper
1 egg yolk
Ingredients for Meat Filling:
2 Tbsp. Herbes de Provence Olive Oil
1 lb. ground lamb
1 lb. ground beef
1 med yellow onion, peeled and diced
2 carrots, peeled and diced
1 celery stalk, diced
3 garlic cloves, peeled and minced
1 tsp salt.
1/2 tsp black pepper
2 Tbsp. tomato paste
1 tsp. Worcestershire sauce
2 c. beef or vegetable broth
1 c. fresh or frozen peas
1/3 c. grated pecorino or parmesan
Preheat oven to 400 F. Fill a large pot with your potatoes and water and cook on high heat until fork tender. Drain the potatoes and return to the pot. Usher a potato masher , mash potatoes until semi-smooth. Add half and half, Mild EVOO, Black Truffle Olive Oil, salt and pepper. Continue to mash until combined and smooth, set aside to cool slightly.
Once cooled, add in the egg yolk and stir until blended. In a large dutch oven or oven proof skillet, heat Herbes de Provence Olive Oil over med-high heat. Once the oil is hot, add the ground lamb and ground beef. Saute' until browned and cooked through, about 3 - 4 minutes. Using a slotted spoon, remove the lamb-beef mixture from the pan and set aside on a plate, reserving as much of the pan juices as possible.
Add veggies, onion, carrots, celery and garlic to the pan and saute' until tender crisp. Once tender, add salt, pepper, tomato paste, worcestershire, broth and peas and return the lamb-beef mixture to the pan, stir to combine and bring to a simmer. Simmer for 5 minutes.
Remove the pan from the heat (or transfer to a casserole dish) and top evenly with potato mixture. Sprinkle potato topping with grated cheese and place in the oven.
Bake for 35 - 45 minutes or until the potato topping is golden brown and the edges of the dish are bubbling. Remove from the oven and set aside to rest for 10 minutes before serving.