Shepard's Pie

Kyle and I have found a new favorite recipe! We love to eat shepard's pie at Nine Irish Brothers, a local Irish pub.  We were thrilled when we found a 30 minute Rachel Ray recipe for it online!  It's a great winter meal, but Rachel stretched the truth a little when she said 30 minutes of prep; it's more like 45 minutes start to finish.

Shepard's Pie
2 lbs. potatoes
2 Tbs. sour cream
1/2 c. whipping cream
1 & 3/4 lb. ground lamb (you can use beef, too)
1 onion, chopped
1/2 bag frozen peas and carrots
2 Tbs. butter
2 Tbs. flour
1 c. beef broth
2 tsp. Worcestershire sauce

Boil potatoes in salted water. Drain and mash with sour cream and whipping cream.  Add salt to taste.

Brown ground lamb in a skillet for several minutes.  When it's nearly done, drain about half the grease out.  Add the vegetables to the skillet and brown for 5 more minutes.  In a small skillet, melt the butter.  Add the flour and cook for 2 minutes.  Slowly add the broth and Worcestershire to the flour mixture and thicken for one more minute.  Pour gravy mixture into the meat and simmer for a few minutes to heat thoroughly.

Put the meat into the bottom of a casserole dish and the potatoes on top.  Put the dish under the broiler until the top is golden brown (about 5 minutes).  Serves 6-8.  Enjoy!