The Shepherd’s Pie was insane!
Mom and I put it in the oven for about forty minutes before lunch time. My main concern had been that there would not be enough mashed potatoes. There were tons, but the ratio of meat to mash would be off.
When the guys got back from golf, the smell had permeated the house. I was so glad we had waited to eat this thing. Clearly, only good had happened to the flavors over night.
We scooped it right out of the pot and everyone went back for seconds! The lamb was earthy and had extra punch from the tomato paste and seasonings. Peas and corn kernels added beautiful color and a bit of clean vegginess that balanced the fat and juices from the pie.
I hope to make this dish over and over again this winter. Only six people were at lunch that day and we almost