Shepherds Pie

Ingredients

Meat Filling

• 30ml vegetable oil (2 Tbs)
• 200g diced onion (1 lg)
• 3 garlic cloves, minced
• 350g carrots, peeled and diced (2 lg)
• 100g diced celery (2 stalks)
• 680g ground lamb (1‌1⁄2 lbs)
• 120ml Guinness (1⁄2)
• 20g flour (2 Tbs)
• 30g tomato paste (2 Tbs)
• 5g salt (1 tsp)
• 1g pepper (1⁄4 tsp)
• 240ml beef broth (1 cup)
• 15ml Worcestershire sauce (1 Tbs)
• 15ml finely chopped fresh rosemary (2 tsp)
• 1 tsp fresh thyme, finely chopped
• 150g frozen peas (1 cup)

Mashed Potatoes

• 900g potatoes, peeled and cut in similar size pieces (2 lbs)
• 60ml milk (1⁄4 cup)
• 56g butter (1⁄4 cup)
• 75g shredded cheddar cheese (3⁄4 cup)
• 2g salt (1⁄2 tsp)
• 2g garlic powder
• 1g pepper, to taste (1⁄4 tsp)

Directions

1. Heat oven to 400° F.
2. In pan over medium heat, add onions. Cook until translucent.
3. Add garlic and cook another minute.
4. Add carrots and celery and sauté until softened.
5. Add the lamb, cook for 10-12 minutes until browned.
6. Add Guiness, deglaze the pan.
7. Add the flour, stir to coat and cook for 1 minute.
8. Add the tomato paste, stir, add broth, stir, add Worcestershire sauce, stir. Add rosemary, thyme, salt, pepper and cook until the liquid is reduced and the vegetables are tender.
9. Stir in the peas and remove the pan from the heat.
10. Add the potatoes to a large pot. Cover with salted water. Bring to a boil and boil until the potatoes are tender.
11. Drain the potatoes and return to low heat, shaking, to remove excess moisture.
12. Mash the potatoes. Add the butter and mash some more. Add the milk and mash then whisk.
13. Add the salt, pepper, garlic powder and whisk to combine. Add the cheese and whisk.
14. Cover the bottom of a 13" x 9" baking dish with the meat mixture. Top with the mash potatoes.
15. Bake at 400° F for 30 minutes. Remove from oven and let sit for 10-15 minutes.
16. Top with parsley and serve