Shepherd’s Pie Potato Balls

MAKE THE FILLING: 

1. Heat a skillet with olive oil then add in onion, garlic, bay leaf, thyme, oregano, black pepper, and kosher salt. Cook until the onions soften. 
2. Add the ground lamb, making sure to break up bigger pieces. 
3. Tilt the skillet and use a paper towel to soak up some of the fat. There should be about 1 to 2 tablespoons of fat left in the pan. 
4. Stir in the all-purpose flour and cook for another 15 minutes, making sure to stir often. 
5. Pour the beef broth into the skillet and stir well. 
6. Fold in the frozen vegetables and parsley, then take off the heat. Set aside and let it cool completely. 

ASSEMBLE:

1. Scoop out the mashed potatoes into 12 balls. 
2. Roll the mashed potatoes between the palm of your hands, then use your thumb to create a well in the center. Gently flatten out the edges with your thumb and index finger by pinching and turning. The potato ball should resemble a cup. 
3. Add a tablespoon of meat filling into the center. Pinch a 1-inch-wide piece of mashed potatoes to make a little lid for the cup. 
4. Pinch the seams to seal, then cup both hands to reshape into a ball. Pinch and smooth any areas that may have filling poking out. 
5. Add cornflake crumbs into a small bowl and lay in the potato balls. 
6. Coat the potato balls and place onto a parchment lined baking sheet. Repeat with the rest, then freeze for at least 30 minutes.