Small Shepherd's Pie

What did hubby want for Father's Day?  Shepherds Pie - made with Lamb (if possible) or beef.  Well, the local grocery store had ground lamb, so lamb it was.

You will need:

Topping:
1 1/2 Lb Potatoes
1/4 Cup Half and Half
2 Ounces Butter
1/2 Tsp Salt
1/4 Tsp Pepper

Base:
2 Tbl Canola Oil
1/3 Cup Chopped Onion
2 Carrots, Peeled and Diced
3 Cloves Garlic, Minced
1 Lb Ground Lamb
1 Tsp Kosher Salt
1/2 Tsp Pepper
2 Tbl Cake Flour (can use AP if you do not have Cake)
1 Tbl Tomato Paste
1 Cup Beef Broth
1 Tsp Worcestershire Sauce
1/2 Tsp Fresh Thyme
3/4 Cup Corn
3/4 Cup Peas

Preheat oven to 400 degrees.

Peel and dice the potatoes.  Place in a medium saucepan and cover with cold water.  Put over high heat, bring to a boil.  Reduce heat to simmer and cook until soft.  When soft, add remaining topping ingredients and mash.

While potatoes are cooking, prepare the filing.  In a medium sautee pan, heat oil until it shimmers.  Add onion, garlic and carrot and sautee until they begin to take on color.

Add the lamb, salt and pepper and stir until cooked through.

Add the flour, toss to coat.

Add tomato paste, broth, Worcestershire an thyme.

Stir to combine, bring to a boil, reduce heat and simmer until sauce is thickened slightly.

Add corn and peas, stir.

Pour into a 2 quart baking dish.

Top with  mashed potatoes, being careful to seal the edges.  Bake until potatoes just begin to brown, approximately 25 minutes.

Cool for 15 minutes until serving.