Shepherd's Pie

I'm not sure whether you pine after the food you had while a little lady back in London, but we love this recipe -- great comfort food.

1 1/2 lb. potatoes 2 T. olive oil 1 lb. ground lamb 2 carrots peeled and chopped 1 onion coarse chop 1 stalk celery chopped 2 or 3 cloves of garlic, minced 1/2 c. red wine 1/2 c. chicken broth 2 T. tomato paste 2 T. fresh rosemary assorted spices (cumin, celery seed, coriander, thyme) 2 T. butter 1/4 to 1/3 c. half and half 2 T. (or more) prepared horseradish 1 c. sharp cheddar shredded

Peel and quarter the potatoes Place them in a pot covered with cold water, cover and bring to a boil Once boiling, reduce heat to medium and cook for 15 minutes until potatoes are soft and ready to mash While potatoes cook, place carrots, onion and celery in a food processor and pulse until chopped and combined Heat olive oil in a sautéed pan over medium heat, add lamb and veggies Once the meat starts to brown, add garlic, rosemary, tomato paste and spices, let cook for about 1 minute Add wine, broth, and spices mix well, and let cook for 10 minutes Mash the potatoes with half and half and butter Fold in horseradish and cheese Preheat oven to 400 degrees In a deep oven safe dish, put meat mixture in the bottom Pat down and then cover with mashed potatoes Pat down potatoes to form a seal Place in the middle rack of the pre-heated oven (place a sheet pan on the rack below to catch spills) Cook for 30 minutes or until potatoes begin to brown Remove from oven, and let sit for 10 minutes before serving.

Chris and Susan Muma