- 1 cup (2 sticks) unsalted butter
- 2 pounds lamb shoulder, cut into cubes
- 2 carrots, chopped
- 2 leeks (white parts only), chopped
- 2 tablespoons all-purpose flour
- 1 ½ cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon chopped fresh thyme or rosemary leaves
- Pinch of ground nutmeg
- Salt and freshly ground black pepper
- 1 bag frozen peas, thawed
- 3 large russet potatoes, cut into chunks
- ½ to 1 cup half-and-half
- Melt about 2 tablespoons of the butter in a large Dutch oven (or crock pot)
- Saute the lamb in batches until brown on all sides, adding a bit more butter if needed as you go.
- Transfer the cooked lamb to a platter as it browns.
- Add the carrots and leeks and cook until soft
- Return the lamb and any accumulated juices to the pot.
- Sprinkle with the flour and stir for 1 minute.
- Whisk in the broth, Worcestershire sauce, thyme, nutmeg, and salt & pepper. Cook until thickened, about 45 minutes. Stir in the peas and remove from heat.
- Meanwhile, boil the potatoes in a pot of salted water until tender. Drain and put in mixing bowl. And the remaining butter (reserving 1 tablespoon), the half-and-half (as needed), and salt and pepper and mash until smooth.
- Preheat oven to 375. Top the lamb mixture in the Dutch oven with the mashed potatoes. Cut the remaining 1 tablespoon butter into small bits and scatter over the potatoes. Bake uncovered for about 30 minutes, or until golden and bubbling. Serve hot.
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