I found this recipe several years ago and it has become a steadfast addition to our menus.
1/4 cup unsalted butter
1 lb chopped lamb shoulder or lamb fillet - I use ground lamb
1 cup chopped yellow onion
2 carrots, chopped
1 1/2 teaspoons salt
1 teaspoon ground black pepper
4 ounces button mushrooms, wiped clean and sliced - I don't add as hubby hates them
1 bay leaf
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1 1/4 cups lamb stock or beef stock - I use home made lamb stock
1 teaspoon Worcestershire sauce
1 lb potato
1/8 teaspoon ground nutmeg
1/2 cup heavy cream - I don't add
1/2 cup white cheddar cheese, grated - or yellow cheddar
1Lightly grease a 6-cup baking dish and set aside.
2Melt 2 tablespoons of the butter in a large saute pan over medium high heat. Add the lamb and cook until starting to brown, about 3 minutes.
3Add the onions, carrots, 3/4 teaspoon salt, and 1/2 teaspoon of the pepper, and cook, stirring, for 2 minutes. Add the mushrooms and bay leaf, and cook, stirring, until their liquid is almost all gone, about 4 minutes.
4Add the tomato paste and cook, stirring, until starting to color, about 1 to 2 minutes.
5Add the flour and cook, stirring, for 1 minute. Gradually add the stock and Worcestershire sauce, and bring to a boil.
6Reduce the heat to medium-low, cover, and simmer until thickened, about 20 to 25 minutes.
7Preheat the oven to 400 degrees F.
8Meanwhile, place the potatoes in a medium pot and cover with salted water by 1-inch. Bring to a boil and cook until tender, about 10 minutes.
9Drain in a colander and return to the pot.
10Over low heat, mash the potatoes with a potato masher.
11Add the remaining 2 tablespoons of butter, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and nutmeg, and mash to incorporate.
12Add the heavy cream and mix well. Remove from the heat.
13Remove the pot with the meat from the heat. Remove the bay leaf.
14Spoon into the prepared dish and top with the mashed potatoes, smoothing the top.
15Sprinkle the cheese over the top and bake until browned and bubbly on top, 10 to 15 minutes.
16Remove from the oven and serve immediately