Busters Recipes

 
Filling:
1 tablespoon olive oil
2 carrots, peeled and diced
2 medium onions, peeled and diced
1 small turnip, peeled and diced
1 pound ground lamb or beef
2 teaspoons chopped fresh thyme
1 teaspoon ground cinnamon
salt and ground black pepper to taste
1 Tablespoon all-purpose white flour
1 1/4 cups chicken or beef broth
1 tablespoon tomato paste
Topping:
2 pounds Yukon Gold potatoes, peeled
4 Tablespoons salted butter
Salt and ground white pepper to taste
1/2 cup sharp Cheddar cheese, coarsely grated
 
Heat oil in large skillet over medium heat.  Add onions and
cook, stirring, until they begin to turn golden brown, about
5 minutes.  Add carrots and turnip and cook for another 5
minutes.  Transfer vegetables to bowl and set aside.  Return
skillet to heat and add lamb or beef; cook, breaking up meat
with spoon, until very well browned.  Stir in thyme and
cinnamon.  Add vegetables to skillet and season mixture
with salt and pepper.  Add flour and mix in thoroughly.  
Gradually stir in broth, then tomato paste.  Lower heat to
maintain gentle simmer, cover skillet and let mixture simmer
for about 30 minutes.  Cut potatoes into even-sized pieces.  
Place in steamer set in pan of boiling water; cover and steam
until tender, about 20 minutes.  Transfer potatoes to bowl,
add butter and mash by hand or with electric whisk.  Season
with salt and white pepper.  Preheat oven to 400 degrees F.  
Spoon filling into baking dish.  Spread potato mixture evenly
on top. Scatter cheese over potatoes.  Bake for 25 minutes,
or until top is golden and crusty.  Makes 6 to 8 servings.