Shepherds Pie

Shepherds pie is a true comfort food! With the colder weather coming it is so yummy to have along side a nice glass of wine!

Ingredients:

For the potatoes:
-2 russet potatoes
-2 sweet potatoes
-3 cloves of garlic
-2 tablespoons of butter
-2 tablespoons (I usually eye it) of milk
-1 egg yolk
-salt and pepper to taste

For the filling:
1lb of ground lamb
2 links of hot Italian sausage (take casings off and ground)
1 tsp of olive oil
1 medium onion, diced
2 cloves of garlic, diced
2 carrots, chopped
1 cup of frozen corn (or 1/2 cup of frozen corn and a 1/2 cup of frozen peas)
1 celery stalk, chopped (optional)
1 parsnip, diced (optional)
1 cup of chicken broth
2 tsp tomato paste
1 tsp of Worcestershire sauce
1 tsp of freshly chopped rosemary
salt and pepper to taste
paprika to sprinkle on top

Directions:
Peel and cut potatoes into small chunks and place in a large pot. Pour cold water onto to cover potatoes. Add 3 whole garlic cloves and salt into pot. Bring to a boil, and allow it to boil until the potatoes are soft enough for a fork to easily go thru.) Drain, then mash the potatoes and garlic really well. Add in remaining ingredients and mash together well.

Preheat oven to 400 degrees.
In a large skillet, heat the olive oil and saute the onions. Add the lamb and sausage and allow to fully cook. Add the carrots, celery, parsnip, garlic, salt and pepper. Saute for 1 minute. Add the chicken broth, Worcestershire sauce, and tomato sauce. Reduce heat and simmer for 10 minutes. Stir in the frozen corn and fresh rosemary.
Spread meat mixture evenly in the bottom of a 11x7 glass baking pan. Spread the potatoes evenly on top starting with the edging and working way into the middle using a rubber spatula. Sprinkle paprika on top. Bake for 25 minutes in the oven.

Enjoy!