Shepards Pie

• 3 cups roughly chopped cooked lamb
• 2 large cloves garlic, peeled
• 1 medium onion, quartered
• 1 teaspoon dried rosemary, crumbled
• 4 tablespoons ( 1/2 stick) butter
• 2 tablespoons all-purpose flour
• 3/4 cup beef broth
• Salt and black pepper to taste
• 4 medium potatoes, peeled, cooked, and mashed (about 3 cups)

1. Preheat the oven to 325 degrees.
2. Mix together the lamb, garlic, onion, and rosemary.
3. Put through a meat grinder twice or chop in a food processor until fine.
4. Melt the butter in a skillet and stir in the flour.
5. Cook for a few minutes until smooth and blended.
6. Slowly add the beef broth, whisking to avoid lumping.
7. Cook, stirring, until the gravy is thickened, at least 5 minutes to get rid of the raw flour taste.
8. Add the lamb mixture, stir to blend, and season with salt and pepper to taste.
9. Spoon into a 1 1/2-quart casserole or a deep pie pan.
10. Spread the mashed potatoes on top and cover evenly to the edge of the casserole.
11. Make a crisscross design with a fork.
12. Bake for 45 to 50 minutes, until the meat is bubbling hot and the potatoes are browned.

lamb, garlic, onion, rosemary, butter, flour, beef broth, salt, potatoes

Taken from www.cookstr.com/recipes/shepardrsquos-pie (may not work)