Fluffy'S Shepherd'S Pie

• 2 lb ground beef 80% lean
• 1 lb ground lamb or pork sausage
• 3 large onions chopped
• 1 lb brown mushrooms sliced
• 16 - 24 oz frozen peas
• 15 cloves garlic roughly chopped
• 3 cups chicken stock
• 3 T bacon grease, duck fat, schmalz, or olive oil
• 2 T flour
• 1T salt
• 2 packages Colman's Shepherd's Pie mix
• 8 cups mashed potatoes - 4 pkg Idahoan roasted garlic mashed is perfect
• 10 - 12 slices pepper jack cheese

1. 1) Melt the fat in a large dutch oven over medium heat. Add mushrooms and salt, cook until juices are released and mushrooms are soft. Add flour and stir to coat. Remove mushrooms to another bowl and set aside.
2. 2) Brown the meat in 2 batches breaking it up into bite size chunks. The texture and taste is best if the meat isn't too finely separated and there are areas of crusty brown brown bits. Remove the meat from the pot and set aside.
3. 3) Meanwhile, prepare the potatoes.
4. 4) Cook the onions for 2 minutes, add the garlic, and cook just until it becomes fragrant.
5. 5) Add the meat and mushrooms back into the dutch oven, stir in the pie or chili mix until it is all well mixed. Add the peas and chicken stock. Like Ina says, "Give it a big stir."
6. 6) Layer the cheese over the meat and mushrooms, and cover the cheese with the potatoes. Bake uncovered at 400 for 40 minutes. If you like, finish with broil for 2 minutes to brown the tops of the potatoes.
7. 7) Enjoy!

ground beef, ground lamb, onions, brown mushrooms, frozen peas, garlic, chicken stock, bacon grease, t, t, potatoes, pepper

Taken from www.epicurious.com/recipes/member/views/fluffys-shepherds-pie-52879161 (may not work)