Recipe by Wolfgang Puck
Makes: 8 servings
Prep & cook time: 1 hr 35 mins
*Ingredients currently available at the farmers’ market
- 2 tbsp. olive oil
- 1 1/2 lb. ground lamb*
- 3 carrots*, cut into 1⁄4-inch rounds
- 2 leeks*, cut into 1⁄4-inch rounds
- 1/2 lb. red Swiss chard*, thick ribs removed, leaves cut into 2-inch pieces
- 1 c. frozen peas
- 1 1/2 c. beef gravy
- Kosher salt and freshly ground pepper
- 1 1/2 lb. russet potatoes*, peeled and cut into 2 1/2-inch rounds
- 5 tbsp. unsalted butter
- 1/4 c. milk*, plus more if needed
- 2 tbsp. freshly grated horseradish
- 2 slices country white bread*, crusts removed, bread cut into 2-inch pieces
- 2 oz. Parmesan, grated (1/2 cup)
- In a large skillet over medium heat, heat 1 tablespoon oil. Add lamb and cook until browned, about 8 minutes. Transfer lamb to a bowl and set aside. In the same skillet, add remaining oil, carrots, and leeks and cook until softened, about 5 minutes. Stir in Swiss chard and cook for 2 minutes. Stir in peas, gravy, and reserved lamb. Season with salt and pepper. Reduce heat to medium-low and cook until heated through, about 10 minutes. Remove from heat and cover.
- Preheat oven to 350°F. In a large pot over high heat, bring potatoes and enough salted water to cover to a boil. Reduce heat to medium and simmer until potatoes are tender, about 20 minutes. Drain potatoes and return to pot. Add 3 tablespoons butter and mash potatoes. Stir in milk and season with salt. If potatoes are too stiff, add up to 2 tablespoons more milk. Stir in horseradish.
- Transfer lamb mixture to an 11-inch deep-dish pie plate or eight 4-inch ramekins. Spread mashed potatoes over lamb mixture.
- In a food processor, pulse bread to crumbs. Sprinkle crumbs and Parmesan on potatoes. Dot with remaining butter. Bake until tops are lightly browned, about 45 minutes.
Notes: If you like garlic, boil 2-3 cloves along with the potatoes.