Boudreaux’s Shepherd’s Pie
2 Tablespoons olive oil
3 diced carrots
1 medium diced onion
4 cloves minced garlic
1 pound ground lamb
1 cup water
3 Tablespoons Kary's "Original" Roux
1 packet Queen Bee seasoning
1 can sweet peas, drained
3 pounds golden potatoes
½ stick butter
heavy whipping cream
shredded cheddar cheese, enough to garnish top
Heat olive oil on medium in a heavy pan. Saute carrots and onions until starting to brown, add garlic and cook for 2 more minutes. Add ground lamb and brown thoroughly.
Add 1 cup water and bring to slight boil. Mix Kary's "Original" Roux and Queen Bee seasoning together. Add roux mixture to meat mixture. Simmer until it begins to thicken. I used a little extra roux to thicken to the consistency of gravy. Add drained peas.
Boil potatoes. Peel if you prefer, or cook in skins and remove skins after cooking. In a good mixer, add cooked peeled potatoes and butter. Mix well on low speed. Turn mixer to high speed and add cream to desired consistency. The potatoes should be a little thinner than what you would serve as a side in order to facilitate spreading.
In a baking dish, spread potatoes about a 1/4 inch thick on the bottom and sides of dish. Pour in meat mixture and cover with remaining potatoes. Bake at 350°F for 20-30 minutes, until potatoes begin to develop a brown crust on top. Sprinkle with cheese and continue baking until the cheese melts.
You can use individual serving size baking dishes for a better serving presentation. Either way, serve and enjoy.