Lamb Shepard's Pie

Shepard's pie is a great dish for cold days. It hasn't been very cold in the bay but I decided to have it anyways. I switched it up this time and decided to use lamb instead of beef. It was pretty tasty and definitely something I'll make again. Try it out and see what you think!

Ingredients

2 Lbs of Russet Potatoes

1/2 Cup of Half-and-Half

3 TBS of Unsalted Butter

1 3/4 TSP of Salt

3/4 TSP Black Pepper

1 Yellow Onion

3 Carrots

3 TSP of Garlic

1 Lb of Ground Lamb

2 TBS of Flour

2 TSP of Tomato Paste

1 Cup of Chicken Broth

1 TSP Worcestershire

2 TSP of Rosemary

1 TSP of Thyme

1 Bag of Frozen Corn

1 Bag of Frozen Peas

Instructions

1. Peel the potatoes and cut them into small pieces.

2. Add to a pot with water and bring to a boil. Then cook until soft, ~15 minutes.

3. Meanwhile, chop the carrots and onions and add to a pan with some olive oil and cook until they begin to soften.

3. Sprinkle salt and pepper over carrot and onion mixture.

4. Add the lamb to the mixture. Break up the lamb and then sprinkle some flour onto it so that it is completely covered. Then cook until it begins to brown.

5. Add Worcestershire, chicken broth and tomato paste to the mixture.

6. Chop the rosemary and thyme. Add it to the pot and cover then cook for 10 - 15 minutes.

7. Preheat the oven to 400°. Then drain the potatoes and add the half-and-half and butter.

8. Mash the potatoes and add salt and pepper.

9. Add the peas and carrots to the stove top mix and stir.

10. Place mixture in a baking dish.

11. Cover with mashed potatoes then sprinkle with salt and pepper and bake for 25 minutes until it's brown.

12. Serve and enjoy.

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