This recipe creates a decadent Shepherd’s Pie you will want to add to your comfort food list.

Ingredients

2 tablespoon olive oil

1 onion, diced

2 carrots, diced

2 stalks celery, diced

2 cloves garlic, minced

1 tablespoon + 1 teaspoon adobo seasoning

1 tablespoon  + 1 teaspoon dry jerk seasoning

1 teaspoon creole seasoning

1 tablespoon all purpose flour (optional)

Salt and freshly ground black pepper

1 15oz can of diced tomatoes

1 pound ground lamb

1 pound lean ground beef

4 tablespoons Worcestershire sauce

1/2 cup beef stock

1/2 bag of frozen small sweet peas

Robuchon style potatoes, recipe follows

whipped Potatoes

2 pounds Yukon gold potatoes, quartered

2 pounds Red Bliss potatoes, quartered

1/2lb (2 sticks) butter

1/4 cup heavy cream

2 cup grated sharp white Cheddar

Salt and freshly ground black pepper

Potato Directions

Fill a large saucepan with cold water and some salt. Add potatoes to the water and bring to a boil. Let potatoes cook until soft about 20 minutes. Once the potatoes are at a desired density, drain the potatoes and place them back into a bowl for whipping. Add butter and cream and with a hand mixer begin to whip potatoes into a semi smooth consistency. Once at desired texture add cheese and mix well. Season with salt and pepper.

Meat Directions

Preheat oven at 400 degrees F.

Add oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with 1 teaspoon of adobo, 1 teaspoon of dry jerk, salt and pepper. Once the vegetables have softened and start to brown a little add the diced tomato and mix evenly. Remove from pan into a bowl and set aside. Add the ground beef, with 1 tablespoon adobo seasoning, 1 tablespoon dry jerk and cook until beef is no longer pink about 10 minutes. Add the Worcestershire sauce and beef stock, and the diced tomato, onions, carrots, celery and garlic. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. Mix in frozen peas. Transfer mixture to an oven-proof baking dish and spread evenly. Place potato on top of ground beef mixture and spread out evenly. Once the top surface has been covered you can pipe the potato on for a decorative look. Place the dish into the preheated oven and cook until browned about 20-30 minutes. Spoon out the shepherd’s pie and serve.