Shepards Pie

• 1 pound ground lamb
• (Note: Another option, and our method - is to use any left over meat from a previous Lamb roast meal. It's awesome, delicious and helps stretch the food dollar).  
• 1 onion medium, chopped
• 3 minced cloves garlic
• 1/2 cups lamb or beef broth
• 4 oz of cream cheese
• 1 small can of mushroom caps, sliced
• 1/4 cup heavy whipping cream
• 2 Cans of peas and carrots (drained)
• 6 potatoes medium-sized
• 4 Tablespoons butter
• 1/2 cup milk
• 2 Tablespoons sour cream
• 1-2 cups of shredded chedder cheese
• salt and pepper to taste
• 1 tsp Italian herbs to taste

Instructions:

• Add 6 quarts of water to a deep pot and place potatoes in water, and bring to a boil.
• In a heavy bottomed skillet, brown the lamb with chopped onions and garlic.
• Sautee for about 10 minutes until the lamb is browned through and the vegetables begin to sweat.
• Add 1/2 cups of broth, 4 oz of cream cheese, sliced mushroom caps, and italian seasoning, stirring constantly and allow to thicken slightly.
• Place this mixture in the bottom of a 9×13 baking dish. Now cover with a layer of shredded chedder cheese. 
• Drain potatoes, add 4 Tablespoons of butter and 1/2 milk, and sour cream and mix with electric mixer until mashed potato consistency of your liking.  Spread on top of the meat and cheese in pan. 
• Add the remainder of cheese on top of potates, and season with salt pepper and Italian herbs.
• Cover loosley with foil. Bake in oven at 350 degrees for 15-20 min. Remove foil and bake a little longer until cheese is the way you like. 
• Serve with salad and homemade bread. 
•