Instructions:

1. Cut potatoes and place into a pot of cold, salted water (2 tablespoons of kosher salt added to water) and cook over medium heat until soft.
2. Shred the Kerrygold Dubliner Cheese, heat milk, and cut veggies while potatoes are cooking.
3. Drain water from potatoes, and pour back into the pot. Add Kerrygold Salted Butter, warm milk, shredded Kerrygold Dubliner Cheese, freshly cracked pepper and rosemary. Salt and freshly ground pepper to taste. Set aside, but keep warm.
4. Mix in 1 tablespoon of salt with raw minced meat and set aside.
5. Chop all vegetables (onions, carrots, cabbage, minced garlic) and set aside.
6. In a large saucepan over medium heat, add 2 tablespoons Kerrygold Salted Butter and cook lamb until no longer pink, breaking apart and stirring until evenly browned.
7. Take out the meat and let it sit on a paper towel to drain the fat.
8. Wipe the fat out of the saucepan with a paper towel and add 3-4 tablespoons of salted Kerrygold Salted Butter. Cook onions in butter for 5 minutes. Add carrots, a few sprigs of thyme, pinch of salt and cook for another 10 minutes or until veggies are cooked through. Then add chopped cabbage, more butter and more salt to taste.
9. Sprinkle in the 2 tablespoons of flour and coat all veggies.
10. In a steady stream, slowly pour chicken broth to flour-coated veggies and simmer for about 5 minutes. Stirring occasionally as the veggies become a little bit saucy.
11. Add cooked lamb, and 2 cups of bright frozen. Peas and evenly distribute throughout the veggies.
12. Scoop filling into four, 10” individual cast iron skillets. Top each skillet with mashed potatoes dividing equally.
13. Bake at 375F / 190C for 20 minutes or until potatoes are slightly browned on top. Garnish with more rosemary.
14. Serve hot.

Recipe by Sweetish Co.