Pure Joy Farms
This is comfort food at its finest. Straight out of the Joy of Cooking, page 719 in my copy, I have this one memorized. I use ground pork or lamb, but have also
Keywords
- leg of lamb
- pork chops
- pork roast
- lamb chops
- ground lamb
- ground pork
- pork ribs
- lamb shoulder
- ham
- ham hocks
- fresh shanks
- bacon
- sausage
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Cooking tools:
- Potato masher
- Pie dish
- Wooden spoon
- Fork
- Colander
- Peeler
- Chef's knife
- Cutting board
- Pot
- Skillet
- Measuring cup
- Measuring spoon
- Stove
- Oven
- Spoon
- Paring knife
Ingredients
- 1 1/2 lb. potatoes, peeled, quartered, and well rinsed
- 1 T. butter
- kosher salt and white pepper, to taste
- 3 T. olive oil
- 2 carrots, peeled and chopped
- 1 medium onion, chopped
- 1 celery stalk, chopped (my family likes peas in place of celery)
- 1 lb. ground lamb or pork, or leftover roast lamb or pork
- 1 T. flour
- 3/4 c. beef or vegetable stock
- 1 T. fresh thyme, chopped or 1 t. dried thyme
- 1 T. fresh rosemary, chopped or 1 t. dried rosemary
- Pinch ground nutmeg
- Kosher salt
- ground black pepper
- 2 T. cold butter, cut into small pieces
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