2. Great-Tasting Shepherd’s PIe
What you need:
For the potatoes:
1 and a half pounds of russet potatoes
¼ cup half and half
2 oz butter
Salt and pepper to taste
1 egg yolk
For the meat filling:
2 tablespoons canola oil
A cup of chopped onion
2 carrots, peeled and diced
1 and a half pounds ground lamb
Tsp salt
Tsp pepper
2 tbsp flour
2 tsp tomato paste
A cup of chicken broth
1 Tsp Worcestershire sauce
2 tsp rosemary leaves, freshly chopped
½ cup corn kernels
½ cup peas
To make:
Peel potatoes and dice. Place in a saucepan and cover with water. Bring to a boil over high heat. Lower heat and simmer until tender. Place the butter and the half and half in a container and microwave until warmed. Drain potatoes and return to pan. Mash potatoes and add in the half and half and the butter, salt, and pepper to taste. Stir in the yolk until combined.
Preheat the oven to 400 F. When potatoes are cooking, prepare the meat.
Place the oil into a frying pan and then add in the onion and carrots. Saute for 3 to 4 minutes. Add in the garlic and stir. Add in the lamb, salt and pepper. Cook until browned. Sprinkle with flour and cook for another minute. Add in the rest of the ingredients except for the peas and corn. Simmer until sauce thickens. Add in the vegetables. Place the meat mixture into the bottom of a baking dish. Top with the mashed potatoes. Bake for 25 minutes or until potatoes starts to brown. Cool before serving.