Lamb Shepard’s Pie

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The Food Freak


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1 1/2 Lbs Freshly Ground Lamb

2 Large Carrots, Chopped in Small Cubes

1 Cup Frozen Peas

1 Cup Fresh or Frozen Organic Corn

1 Cup Vegetable Stock

1 Large Onion, Chopped

3-4 Cloves of Garlic, Chopped

3 Sprigs of Rosemary, Pulled off the Stem and Chopped

4-5 Sprigs of Thyme, Pulled off Stem and Chopped

1/4 Cup of Worcestershire Sauce

1 Heaping Tablespoon of Tomato Paste

1 Cup of Port Wine, Cognac or Brandy

1/4 Cup of All Purpose Flour

Olive Oil

Salt & Pepper

4 Large Russet Potatoes, Peeled and Cubed

2 Tablespoons of Butter (If you want to get a little crazy, add 3-4)

1/2 Cup of Half and Half

1 – 1 1/2 Cups of Shredded White Cheddar Cheese

1 Egg Yolk

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