MY Shepherd's Pie RECIPE - Lamb

INGREDIENTS

• 2 pounds freshly ground lamb
• 1/4 cup red wine
• 1 large onion, finely chopped
• 4 carrots, shredded
• 2 tablespoons tomato paste
• 2 tablespoons flour
• 2 tablespoons Worcestershire sauce
• Coarse salt and ground pepper
• 1 tbl rosemary, minced
• 1 tbl thyme minced
• 10 ounces frozen peas

Potato Topping

• 2 1/2 pounds russet potatoes, peeled and quartered
• 1/2 cup milk
• 6 tablespoons butter
• 1 1/2 cup shredded Parmesan cheese
• 1 egg yolk

INSTRUCTIONS

1. Preheat oven to 425 degrees.
2. Heat a large skillet over med-high heat. In two batches, cook lamb until no longer pink, about 5 minutes per batch. Transfer lamb to a colander set in a bowl; let fat drain off and discard.
3. Add 1/4 cup red wine to the skillet, scraping up browned bits with a wooden spoon.
4. Reduce heat to medium; add onion and carrots. Cook, stirring occasionally, until softened, about 5 minutes.
5. Stir in tomato paste. Add flour; cook, stirring, 2 minutes.
6. Add Worcestershire sauce, 2 cups water, and lamb.
7. Season with 2 teaspoons salt and 1/4 teaspoon pepper, rosemary and thyme.
8. Simmer until thickened, stirring occasionally, about 10 minutes.
9. Stir in peas; cook 1 minute.
10. Place mixture in the bottom of a casserole dish.

For the Potatoes

1. Boil potatoes with salted water until fork-tender, 15 to 20 minutes.
2. In pan, bring milk and butter to a simmer; remove from heat.
3. Mix into potatoes; mash.
4. Add half the parmesan cheese (1/2 cup - 1 cup), egg yolk, and Season with 2 teaspoons salt and 1/4 teaspoon pepper.
5. Spread potatoes over pies; use a fork to make peaks.
6. Sprinkle the remaining parmesan cheese (1/2-1 cup).
7. Bake on a baking sheet until tops are browned, 25 to 30 minutes.
8. Cool slightly; serve.