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Shepherd’s Pie

Barbara Schieving
  • minutes
  • Serves 8

INGREDIENTS

2

lbs Ground lamb

1 cup

Carrot

1/2 cup

Corn, frozen

2 tbsp

Flat leaf parsley

3 cloves

Garlic

1 cup

Onion

1/2 cup

Peas, frozen

2

lbs Potatoes

1 cup

Beef stock

1 tbsp

Tomato paste

2 tbsp

Cornstarch

1/2 tsp

Pepper, ground

1/4 tsp

Pepper

1 tsp

Salt

1 tbsp

Vegetable oil

1/4 cup

Butter, unsalted

2 cups

Cheddar cheese or cheese

1/2 cup

Whole milk

3 tbsp

Water