Lamb and Potato Shepherd’s Pie
A traditional shepherd's pie, perfect for a winter dinner.
peeled and halved
or balsamic vinegar
frozen mixed vegetables
salt plus another 1 teaspoon for the potatoes
cracked black pepper
Bring a pot of water to a boil big enough to hold the potatoes. Boil them until they can be pierced with a sharp knife and no resistance is felt.
Drain the potatoes and set aside
Heat the canola oil in a medium sized pan, add the onion and ground lamb and cook until it's no longer pink. Drain the fat from the pan.
Add the sliced mushrooms and stir well over a medium heat for about 4-5 minutes.
Add the ketchup, Worcester, steak sauce and beef broth and bring to a boil.
Simmer for 5 minutes then add the frozen vegetables, thyme, salt and black pepper. Stir well.
Combine the cornstarch and water and add to the meat. Simmer for another 5 minutes, stirring.
Transfer the potatoes to a stand mixer and using a whisk attachment, add the milk and butter and beat the potatoes until lump free and smooth. Season with the remaining salt and more pepper
Transfer the meat to a pie dish, I used a 10 inch wide by 1 1/2 inch deep dish.
Scoop the potato onto the meat and using a spatula, spread the potato in a circle covering the lamb.
Bake in the oven for 35-40 minutes on top of a baking tray to catch any gravy drips.
Serve at once with some extra steak sauce on the side.
Adapted from Epicurious.com