9 of 52: Bungalow Pie

Will has been asking for hearty meals lately and neither of us have ever tried lamb, so I thought - why not try it out! I ran across this recipe for Cottage Bungalow Pie, and decided to try it with ground lamb. 

Sorry lambchop!

Ingredients:

2 tbsp butter, melted

3 large carrots, cut in slices

S&P

3 tbsp tomato paste

1 lb ground lamb

thyme seasoning

1 cup beer 

3 tbsp flour

3/4 cup frozen peas (not pictured)

1 large russet potato - very thinly sliced

The How To:
Preheat oven to 400.

In a large skillet, heat 1 tbsp butter over medium-high.  

Add carrots, and cook for about 5 minutes.

Season with S&P and stir in tomato paste.  

Add meat and brown. 

Cook until cooked through - about 8 minutes.  

Add thyme and beer and bring to a boil.

Add flour and stir.  

Add about 1/2 cup of water and cook until the mixture thickens (2-4 minutes)

Stir in peas and season with S&P.

Transfer mixture to a 2 qt. baking dish.

Top with potatoes.  

Season with S&P and butter.

Bake until potatoes are browned (45 minutes)

Now that Will and I have tried lamb, we know that we do not like it.  We thought it had a tangy after-taste.  In our opinion, this dish would be much better with ground beef.  

This dish is not Will approved.

The aftermath

Here is a shout out to lambchop to make up for this meal..