8 ounces baby bella (or crimini) mushrooms, stems removed and discarded, caps sliced and cut in half
1/2 pound ground lamb
1/2 pound ground beef
2 teaspoons chopped fresh sage
2 teaspoons fresh thyme leaves
1 cup beef stock or broth
1/4 cup tomato paste
1 teaspoon Worcestershire sauce
3/4 to 1 teaspoon Maggi seasoning*
few dashes cinnamon
Kosher salt, to taste
Fresh ground black pepper, to taste
3 to 4 cups prepared Mashed Potatoes with Parsley and Chives (around 1/2 recipe), at room temperature
Preheat oven to 375 degrees. Oil a 7 by 11-inch baking dish.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the celery, carrots, onion and garlic and cook, stirring occasionally, until the vegetables are starting to soften.
Stir in the mushrooms, ground lamb and ground beef. Continue cooking, stirring occasionally, breaking up the beef into small pieces, until the beef is cooked through and no longer pink.
Stir in the thyme and sage and cook for 2 more minutes.
Stir in the beef stock, tomato paste, Worcestershire sauce, Magi seasoning, cinnamon and allspice. Reduce heat to medium-low and continue cooking for 5 minutes. Season to taste with salt and pepper. Adjust other seasonings (herbs, Magi, cinnamon, allspice) to taste.
Spoon evenly into prepared baking dish. Spread prepared potatoes over the top. Bake for 30 minutes or until filling is bubbly and potatoes are hot. If the potatoes aren’t browned at all, switch the oven over to broil and continue cooking for 3 to 4 minutes, just until they start to brown. Serve immediately.
*Available in specialty stores and many major grocery stores, usually in the Mexican or Asian foods section.
Make ahead: Can be prepared but not baked earlier in the day, covered and refrigerated. Bring to room temperature before baking. May need to increase cooking time a bit.