Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.Īdd the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Crumble the chicken sausage in the pan and cook, stirring occasionally, until no longer pink. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. For the filling: Set a 10-inch cast-iron skillet over medium heat. Place the canola oil into a 12-inch saute pan and set over medium high heat.
While the potatoes are cooking, prepare the filling. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Return the mixture to medium-high heat and whisk occasionally while the gravy comes to a simmer and thickens, 2 to 3 minutes. Kill the heat and whisk in the milk a little at a time. Drain the potatoes in a colander and then return to the saucepan. Whisk the flour into the fat in the skillet and cook over medium heat for 3 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Set over high heat, cover and bring to a boil. Place in a medium saucepan and cover with cold water. Roll out dough to 1/3 to 1/2 inch thick and use a biscuit cutter to cut medium to small circles. Flour the surface, then turn out the dough and knead 10-15 times, adding a little flour so it's less sticky. Peel the potatoes and cut into 1/2-inch dice. Pour the wet ingredients into the dry ingredients, stirring gently with a fork or wooden spoon until it all comes together.
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