Ingredients
2 pounds russet potatoes, peeled and cut into large chunks
Coarse salt
3 tablespoons olive oil
1 medium yellow onion, peeled and finely chopped
1 clove garlic, minced
1 stalk celery, finely chopped
2 medium carrots, peeled and cut into B -inch dice
1 pound button mushrooms, cleaned, trimmed, and cut into 1/2 -inch pieces
1 pound cooked lamb, finely diced
1 six-ounce can tomato paste (8 tablespoons)
1 2/3 cups homemade or low-sodium canned beef stock
1 teaspoon dried oregano
Freshly ground pepper
1 cup milk
6 tablespoons unsalted butter
Preparation
Preheat oven to 400 degrees. Have ready six 1 1/2-cup (12-ounce) ramekins or a 2 1/2-quart casserole. Place potatoes in a large saucepan; cover with cold water. Bring to a boil over high heat; add salt. Reduce heat to medium-high; cook until tender, about 25 minutes. Drain in a colander. Pass through a potato ricer or a food mill and into a large bowl. Cover and keep warm.
While potatoes cook, pour oil into a large skillet; place over medium heat. Add onion, garlic, celery, and carrots; cook, stirring frequently, until the onions are translucent, about 10 minutes. Add mushrooms; cook until softened, about 7 minutes. Stir in lamb, tomato paste, beef stock, and oregano; season with salt and pepper. Cook until mixture bubbles and thickens, 12 to 15 minutes. Remove from heat; divide mixture among ramekins. Set aside.
Warm milk and butter in a small saucepan over low heat. Pour into potatoes; season with salt and pepper, and stir until combined and smooth. Divide, spread, and swirl about 1 cup of potatoes in each ramekin, over lamb mixture, covering surface. Place ramekins on a baking pan, and bake until potatoes are golden, 40 to 45 minutes. Remove from oven; let stand about 5 minutes, and serve.
