#7 Authentic Sheperd's Pie

Before we start, let us be clear and lest get it right. Shepherds pie is made with lamb, cottage pie is made with beef. Never in the history of the British isles has cheese ever come close to either. If you see cheese anywhere near a recipe for either, put it down to our obsession here in the states to add cheese to anything that moves - it doesn't generally belong with meat unless you desire lead in your stomach, this said.

1 lb lean lamb, minced
1 large onion, sliced
1 medium carrot, chopped
1 stick celery, chopped
enough beef stock to cover
salt
pepper
3 to 4 tsp corn starch
2 lbs good mashing potatoes
4 oz butter
salt
pepper

Let's get this right and the best way: Add minced lamb into a casserole dish, add onion, carrot, celery, beef stock, corn starch and/Bisto/corn starch, salt and pepper, to taste, and stir.
Cook in a slow oven, say 275°F for 2 hours. You can do all this on stove top for about 20 minutes BUT the flavor is never the same.
When complete, drain off gravy and reserve.
Boil and mash potatoes with milk, butter, salt and pepper, however DO NOT make it into a wet paste. It should be firm and almost chunky.
Add back enough gravy to the meat to make it moist. Gently add the potato to the top and build up. Spread with a fork, finally making fork marks both up and down and across to form a basket like pattern.
Put oven temperature at 400°F, then bake until potato is crispy and golden on the peaks (about) 30 minutes.
Serve with remaining gravy and steamed cabbage (preferably Savoy, if you can get it).

enjoy!