[cooked-sharing]
Preheat the oven to 375 degrees Fahrenheit and set an oven rack in the middle position.
Combine the lamb, beef, baking soda, 1 tsp. of the salt, and 1 Tbsp. of water in a medium bowl. Mash with your hand to combine. Set aside for 20 minutes.
While the meat tenderizes, place the potatoes in a medium saucepan and add just enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, until the potatoes are soft and fork-tender, 8-10 minutes. Drain the potatoes and return to the pan. Place the pan over medium heat and stir potatoes with a wooden spoon or masher until dry and fluffy, about 3 minutes. Remove the pan from the heat and add the sour cream, butter, half and half, parmesan cheese and the remaining teaspoon of salt. Mash until smooth. Taste and adjust seasoning if necessary. Set aside.
Heat a 12-inch skillet over medium heat. Add the bacon and cook, stirring frequently, until crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towels, leaving the fat in the pan. Add the onions and carrots to the bacon fat and cook, stirring frequently, until softened and starting to brown for 6 to 8 minutes. Add the garlic and cook for 1 minute more. Add the wine and increase the heat to high, bring to a boil, scraping any brown bits from the bottom of the pan, until the liquid is reduced by about half. Add the flour and stir until dissolved. Add the reserved ground beef mixture, tomato paste, and Worcestershire sauce; continue cooking on high heat, breaking the meat apart with a spoon, until the meat is no longer pink, about 5 minutes. Add the chicken broth; bring to a simmer, reduce the heat to low and cook, scraping any brown bits from the bottom of the pan, until thickened about 2 minutes. Taste and adjust seasoning if necessary. Move to oven safe casserole.
Dollop the mashed potatoes evenly over the filling. Use a rubber spatula or offset to spread the potatoes evenly all the way to the edges. Drag a fork across to make ridges. Place in oven on sheet tray in case it bubbles over and bake until top is lightly browned, and edges are bubbly. About 30 minutes. Sprinkle with chives and serve.
Ingredients
Directions
Preheat the oven to 375 degrees Fahrenheit and set an oven rack in the middle position.
Combine the lamb, beef, baking soda, 1 tsp. of the salt, and 1 Tbsp. of water in a medium bowl. Mash with your hand to combine. Set aside for 20 minutes.
While the meat tenderizes, place the potatoes in a medium saucepan and add just enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, uncovered, until the potatoes are soft and fork-tender, 8-10 minutes. Drain the potatoes and return to the pan. Place the pan over medium heat and stir potatoes with a wooden spoon or masher until dry and fluffy, about 3 minutes. Remove the pan from the heat and add the sour cream, butter, half and half, parmesan cheese and the remaining teaspoon of salt. Mash until smooth. Taste and adjust seasoning if necessary. Set aside.
Heat a 12-inch skillet over medium heat. Add the bacon and cook, stirring frequently, until crisp, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towels, leaving the fat in the pan. Add the onions and carrots to the bacon fat and cook, stirring frequently, until softened and starting to brown for 6 to 8 minutes. Add the garlic and cook for 1 minute more. Add the wine and increase the heat to high, bring to a boil, scraping any brown bits from the bottom of the pan, until the liquid is reduced by about half. Add the flour and stir until dissolved. Add the reserved ground beef mixture, tomato paste, and Worcestershire sauce; continue cooking on high heat, breaking the meat apart with a spoon, until the meat is no longer pink, about 5 minutes. Add the chicken broth; bring to a simmer, reduce the heat to low and cook, scraping any brown bits from the bottom of the pan, until thickened about 2 minutes. Taste and adjust seasoning if necessary. Move to oven safe casserole.
Dollop the mashed potatoes evenly over the filling. Use a rubber spatula or offset to spread the potatoes evenly all the way to the edges. Drag a fork across to make ridges. Place in oven on sheet tray in case it bubbles over and bake until top is lightly browned, and edges are bubbly. About 30 minutes. Sprinkle with chives and serve.
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