Prep Time 20 Minutes
Cook Time 50 Minutes
6 Servings

2 Tablespoons Oil
1 Onion Diced
1 lb Ground Lamb (90% Lean)
Rosemary
Parsley
Thyme
Salt
Pepper
1 Tablespoon Worcestershire
Sauce
2 Cloves Garlic Minced
2 Tablespoons Flour
2 Tablespoons Tomato Paste
1 Cup Beef Broth
1 Cup Frozen Peas and Carrots
1/2 Cup Frozen Corn
1 1/2 - 2 lbs Potatos
8 Tablespoons Butter
1/3 Cup Half and Half
Garlic Powder
1/4 Cup Parmesan

1) Add oil and chopped onion to a heated pan and cook till onion is tender.
2) Add in your ground lamb and season with parsley, rosemary, thyme, salt, and pepper to taste. Combine and mix in worcestershire sauce and minced garlic.
3) Once cooked add in flour a little at a time and tomato paste to thicken the mixture.
4) Add your beef broth and frozen vegetables. Cook untill veggies are soft and set mixture aside.
5) Peel, cut, and boil your potatoes till soft. Strain out water and transfer to a large bowl.
6) Mash potatoes and combine with butter, half and half and parmesan. Season with , garlic powder, salt and pepper to taste.
7) In a casserole dish, cover the bottom with your lamb and veggie filling.
8) Cover the filling with a layer of your potato mixture, making sure to meet the edges of the dish.
9) Bake uncovered at 400 F for 25-30 minutes. Let cool and enjoy!