Lamb shepherd's pie is the ultimate cold-weather comfort food. Tender lamb, milky creamy mashed potatoes and savoury vegetables - what more could you ask for!
Add the bacon into the skillet and saute with onion and garlic.
Add the brussels sprouts, turning around on the heat for a moment or two.
Add the ground lamb and stir until brown.
While the lamb browned, boil the peeled potatoes in salted water. (Note: at some point during this process, you’re going to want to throw in a couple of sprigs of rosemary and a bay leaf or two as well.)
In the meantime, it’s a good idea to drain most, if not all, of the fat off the meat (lamb can be pretty fatty).
Next, sprinkle a tablespoon or two of all-purpose flour on the lamb and mix in 1/4 cup or so of red wine.
Add a splash of beef or chicken broth to help create a bit of gravy.
Add some pepper, Worcestershire sauce and salt to taste. Add three tablespoons of ketchup (or to taste) and about a third of a bag of Trader Joe’s Melange of Vegetables. Finish off with a selection of large pieces of chopped heirloom tomatoes.
Once the potatoes had cooked, drain them and mash them, adding butter, milk, salt and pepper.
Finally, put the lamb filling into a baking dish and gently spread the mashed potatoes on top. Bake at 375 degrees until the potato topping has turned golden brown.