***Dude’s Shepherd’s Pie

By CheeseDiva

Make a day ahead if possible. Refrigerate until ready to bake.
Bob and I first had this at a pub in Kensington, CA. We have worked on it for several years and are so happy with this version.It is a crowd pleaser!

Ingredients

• 3 tbsp. olive oil
• 2 medium red onions, finely chopped
• 4 cloves garlic, finely chopped
• 1 1/2 lbs. ground lamb
• 2 6 oz. can tomato paste
• 2 tbsp. Better Than Bouillon - beef flavor (available @ Lunardi's and Safeway)
• 1 heaping tbsp. flour
• 1 1/2 cup Martinelli's sparkling apple cider
• salt and fresh ground black pepper
• 4 tbsp. fresh tarragon I use the whole bunch
• 4 large potatoes,unpeeled
• 4 oz. butter
• 1 cup buttermilk or cream
• 3 cups shredded Cotswold ( cheese you can get at Whole Foods)
• Roma tomatoes – diced
• Fresh chopped Cilantro
• Thin sliced red onion

Preparation

Step 1

1 Preheat oven to 350F.
2 Heat oil in large frying pan over low heat. Add onion and garlic and cook until soft.
3 Turn up heat and add meat, stirring until it is well browned.
4 Drain off fat. MUST do!
5 Add tomato paste, bouillon paste, and flour. Mix well and cook a minutes before adding the cider.
6 Add in the s&p and tarragon.
7 Simmer for 15 minutes.
8 Meanwhile, cook and mash the potatoes. Add the butter and milk, season with s&p. Stir in 2c. shredded Cotswold. Set aside.
9 Put the meat mixture in a large, greased souffle or baking dish.
10 Spread mashed potatoes over the meat so that the meat is completely covered. Sprinkle the remaining cheese over the potatoes and bake in 350° oven, uncovered for 35 minutes.
11 Garnish with red onion slices,diced Roma tomatoes and chopped cilantro.
12 If freezing, don’t add the garnish items until ready to serve (after baking).