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Irish Shepherd's Pie


Mashed Potatoes
2-1/2lbs Large Cooking Potatoes
1 T Butter
1 t Pepper
Salt, to taste (I didn't need any)
Pinch of Cayenne, Optional
2 oz Cream Cheese
4 oz Irish Cheddar (See Photo Above)
1 Egg Yolk beaten with 2 T Milk

NOTE: you can use 2 batches of Garlic Mashed Cauliflower instead of mashed potatoes:

Lamb Mixture
1 T Butter
1 T Oil
1 Onion, Diced
3 Carrots, Diced
2lbs Ground Lamb
1/3 C Flour (Note: Whole wheat flour has less carbs and works just as well)
1 t Salt
1 t Pepper
1 t Paprika
1/4 t Cinnamon
2 t Fresh Minced Rosemary
3 Cloves Garlic, Minced
1 T Ketchup
2 C Water

Bring a large pot of water with 2 T salt to a boil then back it down to a simmer. Peel potatoes and cut in half lengthwise. Add to the simmering water and cook for 20-25 minutes or until fork tender. Continue with recipe below. When potatoes are done, drain them and return to the pan. Leave the heat on for about 30 seconds or until all of the water evaporates from the pan. Add butter, salt, pepper, cayenne, cream cheese, and Irish cheddar. Mash with a potato masher. Add egg yolk mixed with milk and stir until smooth.

In a large skillet, combine butter, oil, onion, carrot (see note), and lamb. Cook over medium high heat until all the water is evaporated and the meat starts to caramelize and stick to the bottom of the pan. Stir in flour and mix well. Add salt, pepper, paprika, cinnamon, rosemary, garlic, and ketchup. Mix well. Pour in water and bring to a boil. Cook until it has reduced to a thick gravy.

Pat the lamb mixture into the bottom of a large lasagna pan. Top with small spoonfuls of mashed potatoes, then spread gently with a fork.

Bake in a 375F oven for 20-30 minutes or until golden brown.

Note: I used fresh carrots and found that they were still crunchy, so I've changed the instructions to cook them with the onion in the beginning. If you're using canned Mix them in right after adding the water.

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