Shepherd’s Pie

 Comfort Irish total time1 hr servings8 addedJanuary 2016

• 2 pounds ground lamb and/or beef
• 1 teaspoon paprika
• 1 tablespoon Worcestershire sauce
• 3 – 4 cloves of minced garlic
• 1 medium yellow onion
• ½ teaspoon cayenne pepper
• ½ teaspoon crushed chili flakes
• ½ teaspoon dried marjoram
• ½ teaspoon dried rosemary
• ½ teaspoon dried thyme
• ½ teaspoon parsley
• (optional) 1 cup beer or dry wine
• 2 tablespoons ketchup
• salt
• pepper
• 2 cups fresh, canned or frozen kernels corn
• 1 cup peas
• 1 cup carrots, diced
• 6 – 8 large Yukon gold potatoes
• ¼ cup butter
• 1 tablespoon butter
• ¼ cup milk or half-and-half
• ¼ teaspoon garlic powder or chives, if desired
• (optional) 1 cup cheddar cheese, grated

1. Preheat oven to 375°F.
2. Boil potatoes until you can break them apart with a fork, drain once done.
3. Add milk or half & half, ¼ cup butter, chives or garlic powder, and whip potatoes until they are creamy and there are no more chunks.
4. Start to brown ground lamb. Once it is starting to sizzle, add paprika, Worcester sauce, garlic, onion, salt, peppers and chili flakes. cook until lamb is no longer pink.
5. Optionally, add beer or wine, ketchup and simmer for 5 minutes.
6. Place in lightly greased casserole dish.
7. Add kernels of corn, peas and carrots.
8. layer on top of lamb mixture.
9. Spread the potatoes over top of corn evenly. Sprinkle with more salt and pepper if desired.
10. Spread the 1 tbsp of butter over the potatoes.
11. Bake in oven covered for 30 mins. After 30 mins, uncover, top with cheese (optional) and bake uncovered for an additional 10 minutes, or until potatoes are browned on top.

Tips

• I find that white wine works great.