Sheppards Pie

• 2 1/2 lb lamb
• 2 cup carrots
• 1 medium onion, chopped
• 8 oz mushroom
• 1/4 cup arrowroot powder
• 1/4 tsp ground black pepper
• 1/2 tsp salt
• 1/3 tsp marjoram
• 1/3 tsp rosemary
• 1/3 tsp summer savory
• 7 lamb stock or beef stock
• 1/4 cup butter softened
• 2 large heads of cauliflower
• 1/2 tsp salt
• 1 1/4 cup heavy cream
• 1 1/2 pints water

1. Preheat oven 275 Fahrenheit
2. Chop the lamb into bite sized pieces.
3. Slice the carrots, and mushrooms.
4. Chop the onions.
5. Mix everything for the pie together.
6. Put into 9x13 baking pan.
7. Bake 2 hours.
8. Stir well.
9. Boil steam the cauliflower.
10. Drain all the liquids when it gets fork tender.
11. Mix the salt, cream, and cauliflower.
12. Whip them till creamy don't make the cauliflower too runny but should be firm.
13. Let cool.
14. Spread cauliflower over the lamb mixture.
15. Turn heat up to 425 Fahrenheit.
16. Make grooves in cauliflower and bake 30 minutes.
17. Let sit 10 minutes serve I hope you enjoy!

lamb, carrots, onion, mushroom, arrowroot powder, ground black pepper, salt, marjoram, rosemary, lamb stock, butter, cauliflower, salt, heavy cream, water

Taken from cookpad.com/us/recipes/357027-sheppards-pie (may not work)