Ingredients
3 large or 4 medium russet potatoes (about 2 1/2 lb.)
8 slices meaty bacon
Salt
½ cup whole milk
½ cup chopped fresh chives or finely chopped scallions
½ cup sour cream
Finely ground white or black pepper
2 tbsp. olive oil
1 ½ lb. ground lamb or beef
Coarsely ground black pepper
1 small onion, chopped
1 large carrot, chopped
1 stalk celery with leafy top, chopped
1 cup beef stock
3 cloves garlic, chopped
2 tbsp. fresh thyme leaves, chopped
2 tbsp. Worcestershire sauce
2 tbsp. sun-dried or regular tomato paste
½ cup frozen peas
1 cup crumbled smoked blue cheese (I like
>) or regular blue cheese
2 cups shredded sharp yellow cheddar (8 oz.)
Chopped fresh flat-leaf parsley, smoked or regular paprika, and hot honey (I like Mike’s), for topping
Preparation
Step 1
Position a rack in the center of the oven; preheat to 400°.
Step 2
Peel the potatoes and cut each into about twelve 3/4-inch pieces. Place in a medium saucepan and cover with cold water. Bring to a boil over high heat.
Step 3
Arrange the bacon on a slotted broiler pan or a wire rack set inside a baking sheet lined with foil. Bake until very crispy, 15 to 18 minutes. Preheat the broiler.
Step 4
When the water comes to a boil, salt it liberally. Cook the potatoes until tender, 8 to 10 minutes. Drain and return the potatoes to the hot pot. Add the milk, chives, and sour cream; season with salt and finely ground white or black pepper. Mash the potatoes. Chop the bacon and mix half into the potatoes. Cover the pot to keep warm.
Step 5
While the potatoes are boiling and the bacon is baking, heat the olive oil, two turns of the pan, over medium-high in a large skillet. Add the lamb and cook, stirring occasionally and breaking up the meat with a spoon, until browned, about 5 minutes. Stir in the onion, carrot, and celery; season with salt and coarsely ground black pepper. Cover and cook, stirring occasionally, until the vegetables soften, 3 to 4 minutes. Add the stock, garlic, thyme, Worcestershire, and tomato paste. Simmer, stirring occasionally, until the flavors meld, about 2 minutes. Stir in the peas and cook, stirring often, until heated through, about 2 minutes.
Step 6
Transfer the filling to a 3-quart casserole dish. Top with the mashed potatoes, then both cheeses. Broil the casserole until bubbly and browned in spots, 2 to 3 minutes. Top with the parsley, paprika, and the remaining bacon. Drizzle with the hot honey.
