4 large red-skinned potatoes
1-1/2 tablespoons butter
Milk
1 tablespoon olive oil
1 small onion, chopped
1 carrot, peeled and chopped
6 or 7 Baby Bella mushrooms, chopped
1/2 pound ground lamb
Salt and pepper to taste
1 teaspoon Mediterranean Seasoning (recipe here)
2 tablespoons flour
1/2 cup beef stock
1/2 cup frozen corn, defrosted
1/2 cup frozen peas, defrosted
1/2 cup shredded Cheddar cheese
Preheat oven to 375 degrees.
Dice the potatoes and cook in salted, boiling water until tender (I didn't even bother to peel them). Drain well. Add the butter and mash them up a bit. Add enough milk to get a mashed potato consistency. Season with salt and pepper and set aside.
While the potatoes are cooking, in a large cast iron skillet, saute the onion, carrot and mushrooms in the olive oil until softened and lightly browned. Add the ground lamb and cook until no longer pink, breaking up the meat as it cooks. Season with salt, pepper and Mediterranean Seasoning. Add the flour and stir to combine, let it cook for a minute or so. Stir in the beef stock to make a gravy. Add more stock if necessary to get the consistency you like. Stir in the corn and peas.
Spread the mashed potatoes over the top of the meat mixture, making sure to go all the way to the edges of the pan. Don't make it perfectly smooth on top, you want the potatoes to have some texture so they will brown. Sprinkle the cheese over the potatoes. Bake at 375 degrees for 20 minutes or so until the top is nicely browned.
Recipe source: http://lazyjbarcfarm.blogspot.com/
http://lazyjbarcfarm.blogspot.com/2013/04/shepherds-pie.html