MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dermot's Classic Cottage Pie
Categories: Lamb/mutton, Vegetables, Potatoes, Herbs, Wine
Yield: 6 Servings

1 lb Ground lamb
2 md Carrots; fine chopped
1 md Onion; fine chopped
2 tb A-P flour
2 tb Minced fresh parsley
1 tb Italian seasoning
3/4 ts Salt
1/4 ts Pepper
1 1/2 c Beef broth
2 tb Dry red wine
1 tb Tomato paste
1 ts Brown sugar
1/2 c Frozen peas

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4 md Potatoes; peeled, diced
1/2 c Milk
1/4 c Butter; in cubes
3/4 c Shredded Cheddar cheese;
- divided
1/4 ts Salt
1/8 ts Pepper

In a large skillet, cook lamb, carrots and onion over
medium heat until meat is no longer pink and vegetables
are tender; drain. Stir in flour, parsley, Italian
seasoning, salt and pepper until blended. Gradually add
broth and wine; stir in tomato paste and brown sugar.
Bring to a boil. Reduce heat; simmer, uncovered, 10-15
minutes or until thickened, stirring occasionally. Stir
in peas.

Meanwhile, place potatoes in a large saucepan and cover
with water. Bring to a boil. Reduce heat; cover and cook
10-15 minutes or until tender.

Set oven @ 400ºF/205ºC.

Transfer meat mixture into a greased 9" deep-dish pie
plate. Drain potatoes; mash with milk and butter. Stir
in 1/2 cup cheese, salt and pepper. Spread over meat
mixture; sprinkle with remaining cheese.

Place pie plate on a foil-lined baking sheet (plate will
be full). Bake 20-25 minutes or until the top is golden
brown.

Shannon Copley (Dermot's mum), Upper Arlington, Ohio

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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... If you got enough butter you can even make lobster taste good.
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