

Lamb Mince Shepherd's Pie

Ingredients
Lamb Mince Filling:
1 lb. ground lamb (lamb minced)
1 Tbsp olive oil                                                                               Â
1 large onion chopped                                                                                Â
2 carrots (peeled /sliced)Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â
4 tsp garlic mincedÂ
2 Tbsp tomato paste
1 tsp dried rosemary or 1 Tbsp - fresh
1 Tbsp WorcestershireÂ
2 cup lamb stock or beef stock
¾ cup sweet peasÂ
1 ½ tsp dried thyme or 1 Tbsp - fresh
1 tsp course salt              Â
½ tsp ground black pepper
Mashed Potato Topping:
1 lb. potatoes (Yukon or other variety) peeled and cubed into 2 inches  Â
½ cup butter                                                                                                                         Â
½ cup heavy cream
1 tsp coarse salt
½ tsp ground black pepper
½ tsp garlic powder
Preparation
Lamb Mince Filling:
Preheat oven to 400Ëš. Grease 1-1/4 of quart casserole dish.Â
In a large skillet preheat olive oil over medium high heat. Add onions and carrots. Sauté until tender. Add garlic and sauté 2 minutes. Add ground lamb and cook until browned, stirring periodically. Stir in tomato paste and cook 3-4 minutes. Add peas, stock, Worcestershire, thyme, rosemary, salt and pepper. Stir until incorporated.Â
Reduce heat and simmer and cook until liquid is reduced about 20% and starts to thicken (about 10 minutes). Transfer the mixture to the casserole dish.
Mashed Potato Topping:
In a sauce pan, boil water, add potatoes. Cook about 15 minutes or until tender. Drain and transfer to a bowl. Using a masher or handheld mixer, mix potatoes until start to get smooth.
Melt butter in skillet. Add cream, salt, pepper, and garlic powder and stir. Slowly add warmed mixture with potatoes until fluffy and smooth. Dollop spoonfuls of mashed potatoes over top of casserole, then spread evenly over the meat mixture.Â
Bake for 25-30 minutes or until pie is bubbly and potatoes are golden. Garnish with parsley or chives. Serve.