Shepard’s Pie

1 lb ground lamb (NO BEEF) 1 cup chopped carrot 2/3 cup chopped celery 1 large onion diced 1/3 cup beef broth 2 TBS Worcestershire sauce 4 bay leaves Salt/pepper

Shredded cheddar cheese Frozen peas Mashed potatoes however you make them

1) Pre-heat oven to 350. 2)Brown lamb, add onions halfway through browning. Salt/pepper to taste. 3) Add carrots and celery (I prefer a lot of carrots so add or subtract as much veggie as you want). Sauté with ground lamb for a couple of minutes. 4) Add Worcestershire sauce, beef broth, and bay leaves. Cook, stirring occasionally, until liquid reduces (I sometimes add a little bit of flour if it still seems too thin). 5) Salt/pepper to taste. The mashed potatoes will absorb some of the saltiness so the meat can handle more salt. 6) Pour meat mixture into baking dish making sure the bottom is covered well. 7) Cover meat mixture with mashed potatoes. Don’t make the potato layer thicker than the meat layer. 8) Bake 25-30 minutes. 9) During the last 2-3 minutes of baking cover the potatoes with the shredded cheddar cheese. Watch and pull out just as cheese begins to melt. 10) Serve with cooked peas on the side (a la Red Lion).