SHEPHERD'S PIE

I recreated this family favorite that was demonstrated to me. It’s a perfect cold winter day dish or even as part of a New Year's or holiday dinner. It’s filling and a whole meal in one dish. Shepherd’s Pie originated in Ireland and my wife is Irish so it’s a hit with my family for sure! Other countries have claimed its origin though and many say they make it best with their own twist to it. Some in the UK add Guinness beer and the French add truffles, which I prefer if I can find truffles locally and they don’t cost me a month’s mortgage payment! The truffle shavings are a nice touch and something French Chef Roland Passot showed me how to add.

INGREDIENTS
2 lbs ground lamb
8 medium potatoes
4 tomatoes (medium) rose garnish
¼ lb mushrooms, sliced
¼ lb baby carrots
Small peas (fresh or frozen)
Sweet corn (fresh or frozen)
3 1/3 cups vegetable stock
Parsley and tomato for garnish
1 yellow onion, diced
½ cup butter (for potatoes)
½ cup milk
Shredded cheddar cheese
Few dashes soy sauce
Garlic
Dollop of tomato paste
**French Twist**
Shaved truffle in potatoes
Shaved truffle on top of pie when served

Tools
Cutting board 
Knife 
Large cast iron skillet 
Large pots
Large bowl 

DIRECTIONS:

1.Sauté the diced onion in a large pan until softened.
2.Add the garlic and ground lamb. Cook until browned.
3.Add the vegetable stock and a dollop of tomato paste, mix well.
4.Stir in the sliced mushrooms and 4 dashes of soy sauce. Continue cooking until the mushrooms have softened.
5.In separate pans, boil the potatoes and baby carrots until fork tender.
6.Once the potatoes are tender, drain and mash with the butter and milk. Season with salt and pepper and continue mashing until fluffy.
7.Preheat oven to 375°F.
8.Layer the ingredients in a large cast iron pan or oven-proof casserole dish in the following order: A layer of potatoes, lamb and mushroom mixture, peas/carrots/corn, another layer of lamb and mushrooms, thick layer of potatoes, and shredded cheese on top.
9.Bake for 30 minutes, until the cheese is golden brown.
10.Remove and let stand for 15 minutes.
11.Plate and garnish with a rose tomato, parsley, and shaved truffles, if desired.