Shepherd'S Pie

• 3 T oil
• 2 onions, peeled & finely chopped
• 3 carrots, peeled & finely choppped
• 2 cloves garlic, peeled & minced
• 1 3/4 lb ground lamb (venison)
• 3 T tom paste
• 1 c beef broth
• 2 T Worcestershire sauce
• salt & pepper
• 1 T herbs de Provence (or any mixture of thyme, rosemary, bay leaf, savory or tarragon)
• 3 large potatoes
• 1/2 c butter
• 1 c milk, scalded
• 2 T parm cheese

1. In a large pan, heat oil add the onion, carrot, and garlic - cook until soft about 10 min. Turn the heat on high and brown & break up meat, about 10 min.
2. Drain any fat and add tom paste, broth, and worceshire sauce mix well. Season w/ salt & pepper. Mix in herbs and simmer for 15 min. set aside.
3. Make mashed potatoes at the same time as meat mixture.
4. in a baking dish, place the meat evenly across the bottom. Spread the mashed potatoes on top so that the meat is covered. With a fork run tines to create ridges. Sprinkle cheese on top and bake uncovered in preheated oven for 35 min. Serves 6.

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Taken from www.epicurious.com/recipes/member/views/shepherds-pie-50115858 (may not work)