Shepherd’s Pie
Recipe Adapted from The Wholesome Dish

Ingredients - Meat Filling
1 cup chopped yellow onion
1 lb. Lava Lake ground lamb
2 teaspoons dried parsley leaves
1 teaspoon dried thyme leaves
1 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
2 garlic cloves - minced
2 tablespoons all purpose flour
2 tablespoons tomato paste
1 cup beef broth
1 cup frozen mixed peas & carrots
1/2 cup frozen corn kernals

Ingredients - Potato Topping:
1.5-2 lbs. russet potatoes - about 2 large potatoes - peeled and cut into 1 inch cubes
8 tablespoons unsalted butter
1/3 cup half & half
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Make the Meat Topping:
Sauté onions over medium-high heat for 5 minutes.

Add the ground lamb to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occassionally.

Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.

Add the flour and tomato paste. Stir well until incorporated and no clumps of tomato paste remain.

Add the broth, peas, carrots, and corn. Bring the liquid to a boil then reduce to a simmer. Simmer for 5 minutes, stirring occassionally.

Set the meat mixture aside. Preheat oven to 400 degrees F.

Make the Potato Topping:
Place the potatoes in a large pot and bring to a boil, then reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.

Drain the potatoes in a colander, then put them back in the pot.

Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.

Assembly:
Pour the meat mixture into a 9”x9” (or 7”x11”) baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.

If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes. Cool for 15 minutes before serving.