Linda’s Shepherd’s Pie

INGREDIENTS

2 teaspoons olive oil or butter
1 large or 2 medium onions, diced
1 pound ground lamb
2 teaspoons minced garlic
2 cups beef or chicken broth
1 cup corn
1 cup peas
3 cups mashed potatoes
3-4 tablespoons cornstarch
Salt and pepper to taste
Paprika to taste

DIRECTIONS

Preheat oven to 400 F
Mix cornstarch with water just until smooth and set aside.
Blanch peas and corn and set aside.
Heat oil or butter in a large saucepan over medium heat.
Saute onion until tender.
Add ground lamb and garlic to onion.
Stir and break apart the ground lamb as it cooks.
Season with salt and pepper to taste.
When the ground lamb is nearly cooked, add broth and bring to a simmer.
When the broth simmers, add the cornstarch-water mixture and stir until sauce thickens.
Remove ground lamb mixture from heat and stir in the peas and corn.
Pour ground lamb mixture into a pie plate or casserole dish.
Spread mashed potatoes over ground lamb mixture.
Sprinkle paprika to taste over mashed potatoes.
Bake in the oven at 400 F until potatoes begin to brown.
Let cool and serve.

For Upside-down Shepherd’s Pie

Follow the directions above.
After stirring the peas and corn into the ground lamb mixture, plate and serve over the mashed potatoes.
Season with paprika to taste.