Shepard's Pie

When Mike and I went to Ireland, we had the best food there! One of the things that Mike seemed to order a lot of was Shepard's Pie. Once we came home, I found an Irish cookbook at Borders and we use this book often! He loves and requests this meal often!

Here's the recipe: Shepard's Pie

2 medium onions, chopped/diced fine
2 cloves garlic, pressed or minced
3 tablespoons butter
1 1/2 pound ground lamb
1 (6oz) tomato paste
1 cup chicken stock/chicken broth
1 heaped tablespoon flour
1/2 cup white wine
1/2 cup water
pinch of parsley, thyme (or to taste)
salt and pepper to taste
1/2 teaspoon tarragon (or to taste)
3 large potatoes (enough to cover the top of your casserole dish)
1 stick of butter
3/4 cup of milk
1/2 cup cooked corn (I used a small can of corn)
1/2 cup carrots, chopped fine (I used pre shredded carrots)
2 tablespoons Parmesan cheese (optional)

Saute the onion and garlic in the butter over low heat until soft. Turn up the heat and add the lamb, stirring until it is well browned. Drain off any fat and add the tomato paste, broth, and flour. Cook, stirring for one minute before adding the wine and water. Add parsley, thyme, salt, pepper, and tarragon. Simmer gently for 15 minutes. Boil and mash the potatoes. Add the butter and milk, season with salt and pepper. Put the lamb mixture in a large greased baking dish. Spoon the corn and carrots over the lamb and spread the potatoes on top so that the meat and vegetables are covered completely. Sprinkle cheese over the potatoes and bake for 30 minutes at 350*. Place under the broiler for a few minutes to brown the top and serve.

Enjoy!