Shepherd's Pie

SERVES:

4-6

INGREDIENTS:

2 pounds potatoes (peeled, cubed, gently boiled, drained and mashed)

milk and butter for mashing potatoes

1 pound grouind lamb

1 - 2 Tbs vegetable oil

1/2 cup diced onion

1 cup peeled and diced carrot

1 1/2 cups thinly sliced brussel sprouts

2 Tbs all-purpose 

1 1/2 cups unsalted beef broth

a few shakes of Worcestershire sauce (optional)

salt and pepper to taste

PROCEDURE:

Plan ahead and cook and mash two pounds of mashed potatoes with a little milk and heavy cream and keep warm.

While you're cooking the potatoes, peel and finely dice 1/2 cup onion, peel and finely dice 1 cup carrot and thinly slice 1 generous cup of brussel sprouts.

Then add a splash of vegetable oil to a 10 or 11-inch cast iron skillet and brown up the 1-pound of ground lamb.

Once the lamb is cooked through, use a large spoon to scoop it out onto a clean plate, leaving the liquid behind.

Then add the onion, carrot and brussel sprouts to the skillet and cook those along to soften.

You also need to preheat the oven to 400 degrees and then, once the carrots are soft, sprinkle on 2 Tbs all-purpose flour and cook that along for a minute.

Then add the lamb back to the skillet, add 1 1/2 cups unsalted beef broth and bring that up to a simmer.

You can add a couple of shakes of Worcestershire, for more depth of flavor if you like.

Then add 1/2 cup grated cheddar cheese to the mashed potatoes, if you're using it, and then spoon that over the top of the shepherd's pie and place that into the preheated oven, on top of a baking tray, to bake for 15 - 20 minutes.

HINTS:

 It's not necessary but, you can fold some grated cheddar cheese into the potatoes before topping the shepherd's pie.

Substitute ground beef for the lamb.