Lamb has always been a big part of an Easter celebration and today's recipe uses lamb to make a tasty shepherds pie.
2 lbs ground lamb (or ground beef)
2 lbs potatoes
2 cups diced onion
2 cups diced carrots
3 Tbs all-purpose flour
2 cups unsalted beef broth
1 cup frozen peas
Olive oil, salt, pepper
Peel and cube the potatoes, and while they are cooking, add a splash of olive oil to a large, heavy-bottomed pan and saute the 1/2-inch diced onion and 1/2-inch diced peeled carrot on medium to medium-high heat to soften.
After about 5 minutes, add the ground lamb, stir that around and cook it to brown all around. A little more oil can be added but keep in mind the lamb gives off a little fat as it cooks down.
Turn the heat to high, and once the lamb has browned all around, sprinkle on the flour, stir it in and let it cook along for a minute. Then add and stir in the unsalted beef broth and bring it up to a simmer, so it thickens.
At this point, preheat the oven to 375 degrees and take a minute to mash the potatoes when they are done.
After a few minutes, when the sauce has thickened up, add a few shakes of Worcestershire and salt and pepper to taste and add the frozen peas and cook to warm those through.
Transfer the cooked meat to a 9 x 13-inch baking dish, top it with the hot mashed potatoes and place the dish into the oven to bake for about 20 minutes.
It can even be finished underneath the broiler for 5 minutes or so.