Ingredients
1 pound Ground Beef 80% Chuck
1 pound Ground Lamb
1/4 cup Bacon Grease
2 cups Leeks - Thin Sliced
1.5 cups Carrots - sliced 1/4" coins
1 cup Celery - Thin Sliced
2 cups Spanish Onions - Chopped
2 tablespoons All Purpose Flour
2.5 cups Beef Stock
2 tablespoons Tarragon - dried
2 tablespoons White Pepper
2 tablespoons Fresh Ground Black Pepper
2 tablespoons Worcestershire Sauce
1 pound Mushrooms
3 pounds Yukon Gold Potatoes
2 sticks Butter
1 cup Whole milk - 3.5%
2 tablespoons Mayonnaise
Preparation
Heat oven to 375º
Brown ground meats in large skillet over medium heat.
Drain in colander and reserve fat
Add bacon grease to same skillet, heat.
Sauté leeks, celery, carrots & onions until softened.
Sprinkle flour over vegetables, stir well and cook for 5 more minutes until the flour is incorporated into the fat which will form a roux.
Add beef stock, tarragon, b &w pepper, salt, & Worcestershire sauce. Bring to boil.
Reduce heat to low and add cooked ground meat & mushrooms. Simmer for 20-30 minutes.
Transfer mixture to large casserole dish. Let cool for 30 minutes.
Peel potatoes and boil until tender
Drain potatoes
Temper milk and butter, then add to potatoes and mash. Add Mayonnaise and mix well.
Mash until smooth and all ingredients are incorporated.
Spoon Mashed Potatoes over meat and vegetable mixture in casserole dish. Spread evenly and score potatoes with a fork in both diagonal directions to make a crisscross patern in the potatoes.
Bake until sauce bubbles out from the sides of the potato topping and the peaks of the potato are nice and brown.
