SHEPARD PIE

 2 1/2  cups mashed potatoes, 2 salted tablespoons butter, 1/4 tablespoon vegetable oil, 1 cup chopped white onions, 2 carrots, peeled and diced, 2 cloves garlic, minced, 2 cups lamb, shredded, 2 tablespoons self-rising flour, 2 teaspoons tomato paste, 1 cup chicken broth, 1 teaspoon Worcestershire sauce, 1 1/2  teaspoons dried rosemary, 1 teaspoon dried thyme.

Let’s put it all together:  Preheat the oven to 400 degrees.  In a cast iron skillet, add the butter and oil.  When the oil melts, add the onions, carrots, and garlic, and saute over medium heat until the onions are translucent. Add the meat and flour, stir until everything in the skillet is coated with the flour. Add the tomato paste, chicken broth, Worcestershire sauce, rosemary, and thyme bring to a boil. Reduce the heat cover and simmer until the sauce is thickened to a gravy consistency. Taste, add salt and pepper as needed.  Pour the meat mixture into a greased baking dish.  Cover the meat mixture with your mashed potatoes.  Make sure the potatoes are all around the edges of your dish.  Put in the oven and bake until the potatoes are a golden brown.

I am going to serve my pie with sweet English peas, heirloom tomatoes, Persian cucumbers and purple onion salad dressed with spicy Italian dressing.