Lamb and Potato Shepherd’s Pie
A traditional shepherd's pie, perfect for a winter dinner.
russet potatoes, about 3 medium size
peeled and halved
or balsamic vinegar
frozen mixed vegetables
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 add the milk and butter, cover and let rest.
Preheat the oven to 375 degrees F
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, Worcestershire 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 meat to the prepared dish.
Mash the potatoes until smooth and creamy.
Scoop the potato onto the meat and using a spatula, spread the potato in a circle covering the lamb.
Bake in the oven for 40-45 minutes on top of a baking tray to catch any gravy drips.
Serve at once.
Adapted from Epicurious.com