Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins
1 lb American lamb Merguez sausage (ground lamb sausage works as a substitute)
1 tbsp Olive oil
1 Yellow onions, diced
3 Garlic, crushed
1 tsp Ground coriander
0.25 tsp Red pepper flakes
1 tsp Paprika
0.50 tsp Turmeric
2 cups Fresh tomatoes, chopped
2 tbsp Tomato paste
2 Medium-large carrots, peeled & sliced
2 tbsp Flour
1.50 Chicken broth or water
Salt & pepper, to taste
4 cups Prepared mash potatoes
0.50 Chives, for garnish
1Preheat oven to 350 degrees F. In a large sauté pot, brown the American lamb Merguez sausage in the olive oil with the onions and garlic over medium heat. Add the spices and continue cooking 3 minutes. Add the tomatoes, tomato paste, carrots, and flour. Stir to combine, then add the broth or water. Season with salt and pepper and bring to a simmer to thicken.
2Once the mixture has thickened, turn the heat off and set aside. Pour the contents into your pan of choice. You may end up with about a cup of filling left over if using a deep dish pie plate. Spoon the mashed potatoes over top of the spicy tomato and lamb stew. Place on a rimmed baking tray and bake uncovered 30-45 minutes or until the potatoes have taken on a golden color and the stew underneath is bubbling. Once finished baking, allow to cool 15 minutes before serving. Top with chopped chives to finish.
Ingredients
1 lb American lamb Merguez sausage (ground lamb sausage works as a substitute)
1 tbsp Olive oil
1 Yellow onions, diced
3 Garlic, crushed
1 tsp Ground coriander
0.25 tsp Red pepper flakes
1 tsp Paprika
0.50 tsp Turmeric
2 cups Fresh tomatoes, chopped
2 tbsp Tomato paste
2 Medium-large carrots, peeled & sliced
2 tbsp Flour
1.50 Chicken broth or water
Salt & pepper, to taste
4 cups Prepared mash potatoes
0.50 Chives, for garnish
Directions
1Preheat oven to 350 degrees F. In a large sauté pot, brown the American lamb Merguez sausage in the olive oil with the onions and garlic over medium heat. Add the spices and continue cooking 3 minutes. Add the tomatoes, tomato paste, carrots, and flour. Stir to combine, then add the broth or water. Season with salt and pepper and bring to a simmer to thicken.
2Once the mixture has thickened, turn the heat off and set aside. Pour the contents into your pan of choice. You may end up with about a cup of filling left over if using a deep dish pie plate. Spoon the mashed potatoes over top of the spicy tomato and lamb stew. Place on a rimmed baking tray and bake uncovered 30-45 minutes or until the potatoes have taken on a golden color and the stew underneath is bubbling. Once finished baking, allow to cool 15 minutes before serving. Top with chopped chives to finish.
Spicy American Lamb Merguez & Tomato Cottage Pie
