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Ingredients

How to make it

  • frist make the potato topping: place potatoes in a medium pot and cover with cold water bring to a boil oven high heat then reduce heat and simmer potatoes until soft. drain them thoroughly and then mash them ferociously with the butter, milk, salt, and plenty of black pepper
  • place an oven rack in top third of oven preheat oven to 400f
  • meanwhile heat olive oil in a large skillet and gently fry the onion and carrots until tender about 4 to 5 mins remove with a slotted spoon and reseve
  • in the same skillet add raw lamb quickly stirring with wooden spoon so that most of the meat can seared by hot fat. after about 4 to 6 mins add the rosemary , wine, and tomato paste. mix in and stir up all the broned bits season to taste with a good pinch of salt and some freshly ground pepper bring lamb mixture to a boil
  • meanwhile whisk the cornstarch into the lamb stock when lamb mixture comes to a boil stir stock mixture into lamb stirring constantly cook for about 1 min to thicken broth taste and add more salt and pepper if you think its needed.
  • transfer the lamb mixture to a 9 by 13 inch baking dish spoon the mashed potatoes on top make furrowns in the top of the potatoes with fork.
  • bake the dish at the top of the preheated oven for about 20 mins or until the top is brown and crispy and lamb is bubbing

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    " It was excellent "
    albys1 ate it and said...
    WOW!!! I have made Sheppards pie with ground beef, but lamb sounds really really good!
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