SHEPHERD’S PIE

Directions

1. Cube the potatoes and cover with water in a medium saucepan. Cover saucepan with lid and heat until water boils.

2. Remove lid and reduce to a simmer until potatoes are easily mashed. Turn heat off, then drain potatoes with colander or strainer, then return to saucepan.

3. Melt butter in microwave. Mash potatoes and mix in butter, salt, and pepper.

4. Coat frying pan with olive oil and set to medium heat. Sauté carrots for about 5 minutes, then lamb, garlic, salt, and pepper.

5. Stir and cook lamb until fully brown. Reduce to simmer and cover for 10 minutes.

6. Preheat oven to 400 degrees. Spread lamb mixture evenly on bottom of 11 by 7 baking dish. Mix in peas, black current, Worcestershire sauce, thyme.

7. Layer mashed potatoes on top and smooth with rubber spatula. Bake in oven 25 minutes, cool for 15-20 minutes