Lamb Shepherd's Pie

Serves 10

Ingredients

• 2 pounds potatoes (6 medium)
• ½ - 3/4  cup milk, low-fat
• 3 tablespoons margarine or butter
• ½ teaspoon salt
• 1/2 teaspoon pepper (ground)
• 1 Tbsp olive oil
• 1 large onion chopped
• 1 ½  pounds ground lamb
• 3 cloves garlic, minced
• 1 teaspoon dried thyme 
• 1 teaspoon dried rosemary 
• 2 cup vegetable stock (divided)
• 1 Tablespoon Worcestershire sauce
• 2 Tablespoons all-purpose flour
• ⅓ cup tomato paste
• 2 cups or a 12-ounce bag frozen mixed peas & carrots
• ¼ cup fresh parsley, minced
• 1/3 cup grated extra sharp cheddar cheese

Directions

Preheat oven to 350*

Mashed Potatoes

1. Peel the potatoes and cut them into chunks.
2. Put the potatoes in a medium saucepan with enough water to cover them.
3. Cook the potatoes on medium heat for 15 minutes or until tender.
4. Remove the potatoes from the heat. Drain the water off the potatoes.
5. Add the butter, salt and pepper.
6. Mash the potatoes with a fork or potato masher.
7. Stir in enough milk to make the potatoes smooth and creamy.

Meat Filling

1. In a large oven-safe skillet heat the olive oil on medium-high. Add the onions, and cook for 5 minutes, stirring occasionally, until translucent.
2. Add the ground lamb, garlic, thyme, and rosemary. Cook, breaking the meat up as it browns, for 6-8 minutes, until cooked to an internal temperature of 160*F.
3. Add 1 cup of vegetable stock, Worcestershire sauce, flour, and tomato paste. Stir to combine and cook for 2-3 minutes, until thickened.
4. Add the remaining stock and peas and carrots. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally. Stir in the parsley, and season with additional salt and pepper, to taste.
5. Top the meat mixture with the mashed potatoes then spread them evenly or use a piping bag to create a swirl pattern.
6. Place the skillet on a baking sheet (to catch any spill over) and bake for 25 minutes, until the potatoes begin to brown. Top with the cheese and return to the oven for 5 minutes.  Let sit for 10 minutes before enjoying.

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Lamb Cooking Times

Storage Tips

• Purchase the product before the date expires.
• Follow handling recommendations on product.
• Keep lamb in its package until ready to use.
• Refrigerate lamb roasts, steaks, and chops 3 to 5 days (ground lamb or stew meat, 1 to 2 days); and 3 to 4 days after cooking.
• If product has a "use-by" date, follow that date.
• If product has a "sell-by" date or no date, cook or freeze the product by the times recommended above.
• Once a perishable product is frozen, it doesn't matter if the date expires because foods kept frozen continuously are safe indefinitely.
• For best quality, use frozen lamb roasts, steaks, and chops within 6 to 9 months; ground lamb, 3 to 4 months.

Visit the USDA website for more tips.