Homemade Shepherd's Pie
1 tablespoon olive oil
1-pound ground lamb (beef if you are making cottage pie)
1 medium onion diced
2 medium carrots, finely diced
2 stalks celery, finely diced
4 cloves garlic, peeled and minced
1/4 cup all-purpose flour
2 cups beef stock
2 tablespoons Worcestershire sauce
3-4 tablespoons of La Selva seasoning blend
One small pinch of cayenne pepper
½ cup frozen peas
2.5 pounds potatoes
1/4 cup unsalted butter
1/2 cup milk or cream
½ cup of shredded sharp white cheddar cheese
4 tablespoons of La Selva garlic and parsley seasoning blend
Preheat oven at 400 degrees F
Sauté carrots, onion, and celery until they are soft. Add garlic and cook till fragrant.
Brown lamb in the same pan with carrots, onion celery and garlic.
Add in your seasoning. Mix and taste too see if it is well seasoned, you may add more if you like.
After seasoning is well incorporated, add in the ¼ cup of flour and cook for about 5 minutes. Add in Worchester sauce and broth. Simmer until sauce is nice and thick.
Peel and cube potatoes into small pieces. Boil in salter water until they are tender.
Drain the water when cooked through. Add the rest of the ingredients and mash together until creamy. Taste for seasoning and adjust to your taste.
Assembling and cooking the pie
In a cast iron skillet or casserole dish add your meat mixture first.
Then add frozen peas and mix in carefully.
Top it off with mashed potatoes.
Place dish in preheated oven and cook for twenty minutes or until the top is nice and golden.
Let the dish cool for about 15-20 minutes and serve.