An experimental dish I wanted to toy with that actually turned out really good.

What You'll Need:
-1 Bag of 42 frozen perogies (sorry I didn't make them from scratch, that's a whole nother recipe by itself)
-2 sticks butter
-1/2 a pound of ground lamb
-black truffle sauce
-white truffle oil
-1/2 cup of milk
-1/2 an onion, chopped
-minced garlic
-1 cup (or more) of shredded cheese (I used sharp cheddar and Monterey jack
-preferred seasonings (I used salt, garlic salt, pepper, and meat seasoning powder)

Step 1: Pierogi Prep
Start by adding 1 stick of butter and 2 tablespoons of white truffle oil to skillet. On Med/high heat, sauté the pierogis on one side for 4 minutes, flip, then continue to cook an additional 4 minutes on the other side. Salt to preference on each side. For good measure I'd recommend covering with a lid while cooking. You only need a little over half the bag, but I just made all of them and used half of them for the sauce. Set aside in a large bowl for now after they're all cooked. (Add a little more truffle oil as needed for each batch.)

Step 2: Lamb Sauce
In a separate skillet, add the ground lamb, chopped onions, and seasonings. Continue to cook until all of the meat has turned brown. No need to drain as lamb is much more lean than beef, thus it won't have nearly as much excess grease. (You can totally drain it though if the grease sounds unappetizing to you. Just make sure to add more seasonings after.)

Step 3:
Once the lamb has been thoroughly cooked, add a stick of butter, 1/2 cup milk, 2 tablespoons truffle oil, a good dollop of black truffle sauce, and 1 tablespoon of minced garlic. Heat to a rapid boil, then reduce heat to medium. Cook an additional 5 minutes to simmer.

Step 4: All Together Now
Add half the bowl of your cooked pierogis on top of the sauce and gently fold them in. Once all the ingredients have been well mixed and gotten to know each other, add the shredded cheese on top. Allow cheese to melt for a minute or 2 then remove from heat.

Step 5:
This step is crucial so don't skip it. Allow time for the sauce to thicken. Let it rest for at least 10 minutes, 20 just to be safe. You really want the pierogis to soak up as much as that sauce as they can. Finally, serve and enjoy.