Recipe adapted from Savory Nothings
1 tablespoon oil
1 pound ground lamb
1 clove garlic chopped
2 onions finely chopped
2 medium carrots finely diced
2 sticks celery finely diced
1/2 teaspoon salt
1/4 teaspoon ground paprika
ground black pepper to taste
2 tablespoons white flour
2 tablespoons tomato paste
1/3 cup red wine OR more broth if avoiding alcohol
1 cup beef broth
1 cup frozen peas
1 tablespoon finely chopped parsley
1/2 teaspoon finely chopped thyme
1 teaspoon finely chopped rosemary
4 cups mashed potatoes
1/2 cup shredded cheddar cheese
Heat the oil over medium high heat in a large, deep skillet. Brown the ground meat, then add the chopped vegetables and sauté until softened.
Sprinkle salt, paprika, pepper and flour over the pan. Cook for 2 minutes, stirring often. Stir in tomato paste and cook, stirring all the time, until it smells roasted (about 1 minute). Pour in the red wine (OR beef broth if you prefer!), scratching any browned bits off the bottom.
Then stir in broth, herbs and peas, simmer 4-5 minutes and then let cool in a 7×11 inch baking dish.
In the meantime, make your favorite mashed potatoes. You need about 4 cups of mash to top off the casserole. About 1.5 pounds of peeled potatoes should yield enough
Preheat the oven to 400°F (200°C). Sprinkle with the cheese. Bake at 400°F for 20 minutes or until golden (I recommend baking on a lined baking sheet to catch any spills).
To serve, place the Shepherd’s Pie in bowls and top with mashed potatoes using an ice cream scoop and top with green onions if desired.