Description: This fusion dish combines the comforting flavors of shepherd’s pie with the bold, spicy kick of enchiladas. Ground lamb, mashed potatoes, and vegetables are wrapped in tortillas, smothered in a rich red enchilada sauce, and baked to perfection for a hearty and satisfying meal.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serving Size: 4 servings

Ingredients:

For the Filling:

• 1 lb ground lamb (or beef)
• 1 small onion, diced
• 1 carrot, diced
• 1/2 cup frozen peas
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 1/2 tsp dried thyme
• 2 tbsp tomato paste
• 1/2 cup beef broth
• 1 cup mashed potatoes (prepared with butter and milk for creaminess)

For the Enchiladas:

• 8 small flour or corn tortillas
• 2 cups red enchilada sauce
• 1 ½ cups shredded cheddar cheese
• ½ cup sour cream (for topping)
• 2 green onions, chopped (for garnish)

Instructions:

1. Preheat Oven – Preheat your oven to 375°F (190°C).
2. Cook the Filling – In a large skillet over medium heat, cook the ground lamb until browned. Drain excess fat if needed. Add onions, carrots, and garlic, and sauté until softened. Stir in salt, pepper, paprika, thyme, and tomato paste. Pour in the beef broth and simmer for 5 minutes. Remove from heat and mix in the frozen peas.
3. Prepare the Tortillas – Spread a thin layer of mashed potatoes onto each tortilla. Spoon the meat mixture over the potatoes and roll the tortillas tightly.
4. Assemble – Spread a small amount of enchilada sauce at the bottom of a baking dish. Place the rolled tortillas seam-side down in the dish. Pour the remaining enchilada sauce over the top and sprinkle with cheddar cheese.
5. Bake – Cover with foil and bake for 20 minutes. Remove foil and bake for another 5 minutes, until the cheese is melted and bubbly.
6. Serve – Let cool slightly, then top with sour cream and green onions before serving.