Shepherd's Pie

1/2 lb. lean ground lamb
1 medium onion, chopped
2 large cloves garlic, minced
1 tsp. Italian herb seasoning
1 lb. Italian style chopped tomatoes
1 carrot, chopped fine
1 stalk celery, chopped fine
2 cups prepared mashed potatoes, room temperature
2 Tbs. grated Parmesan cheese


Preheat oven to 450 degrees F. Combine lamb, onion, garlic and seasoning in a heavy saucepan over medium heat. Stir about 3 minutes, or until lamb is light brown and onion is tender. Decrease heat to simmer. Mix in tomatoes with their juices, carrot and celery and cook about 10 minutes, or until almost all liquid evaporates and carrot is tender. Season with salt and pepper to taste. Spoon mixture into 9 inch diameter pie dish. Drop tablespoonfuls of potatoes over lamb to cover completely. Sprinkle with cheese. Bake about 15 minutes, or until potatoes are light golden.

Serves 4 grown men, 2 Aurochans, or 10 street kids.


Jane's Cookbook 1