Dan's Shepherd's Pie Recipe

Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth.

 Preheat the oven to 400 degrees F.

 While the potatoes are cooking, prepare the filling.  Place the ground lamb into a sauté pan and begin to brown on medium heat.  After about 3 or 5 minutes stir in the chopped onion, chopped carrots and season with some salt and pepper and Jere Farms Lamb Seasoning.  Continue to brown the ground lamb and sauté veggies and toss in the minced garlic.  Mince the Rosemary and thyme and stir in and 1 or 2 teaspoons of tomato paste, add chicken broth, splash of Worcestershire and stir in and bring to a boil on low heat for a slow simmer for 10 to 15 minutes covered.

Add the can of drained corn and ½ a cup of frozen peas and let cook with the lid off. 

Spread the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

For Potatoes:

 1 ½ lbs russet potatoes

¼ cup of half-and-half

Butter

Salt and pepper to taste

 For the meat filling:

1 chopped onion medium sized

2-3 carrots, peeled and diced small

1 clove garlic, minced

1 lb ground lamb

Salt, Pepper and Jere Farms Lamb Seasoning

2 teaspoons of tomato paste

1 cup of chicken broth

1 teaspoon of Worcestershire sauce

2-3 sprigs of freshly chopped rosemary leaves

2-3 teaspoons of freshly chopped thyme leaves

1 can of whole kernel corn drained

1 cup of frozen peas