Shepherd's Pie

Shepherd's Pie

5 potatoes

1 pound ground lamb

2 carrots, shredded

2 tbs tomato paste

2 cubes beef bouillon

1 cube chicken bouillon

1 cup water

1 can corn

4 servings prepared stuffing (I like Stove Top Chicken flavored)

2 cloves garlic, minced

2 tbs Worcestershire

1/4 cup grated parmesan

1/4 cup sour cream

1/4 cup cream cheese

3/4 cup milk

3 tbs butter

2 egg yolks

Rosemary

S&P to taste

Bring large pot of water to a rapid boil. Peel and halve the potatoes, add to boiling water with some salt. While potatoes are cooking, brown beef in large skillet. After meat is browned, add garlic, S&P, rosemary, worcestershire, tomato paste, water, all the bouillon and the shredded carrots. Let simmer over medium heat until most of the liquid is absorbed into the meat and carrots. This will pretty much take the exact amount of time as it takes to boil the potatoes.

Once potatoes are cooked through, drain, return to hot pot and let any remaining moisture evaporate. Mash well with 1 tsp minced garlic, a little rosemary, S&P, parmesan, cream cheese, sour cream, milk and butter. After potatoes are mashed, taste them and adjust any seasonings to your liking. Beat in egg yolks.

Layer beef mixture on bottom of large casserole dish. Top with stuffing, then corn, and finally with the potatoes. Sprinkle liberally with more parmesan (or, if you like, chedder cheese).

Bake at 350 for 20 mins, broil for last few to crisp up potatoes and cheese.