Shepherds Pie

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For when life gets to you and you just need comfort food. This version is far more than leftover potatoes, tomato soup, and ground beef. (Baby is sleeping in my arms and I wrote this from my phone  excuse any stupidity)

Filling:
2 lbs of lamb, either ground or cubes
3 carrots, chopped
3 celery stalks, chopped
1 onion, chopped
2 cups chopped mushrooms
2 smashed chopped cloves of garlic
1/3c flour
1 beer (brown ale or similar)
1/4c tomato paste
3c chicken stock
2 bay leaves
1 bundle of thyme
1 bag frozen corn

Topping:
2lbs potatoes
3tbs butter
3/4c milk or cream
Pepper
Paprika for topping

Short version: put all filling ingredients in a crock pot and cook on high for 4 hours
Make mashed potatoes and spread on top

Long version:
Brown meat in a pan (I use a Dutch oven so that I can then transfer the finished pie right to the oven without switching pans).
Remove meat, add veggies (except for corn) and cook until brown bits coat the veggies. Add the flour and stir to coat the veggies. Add the tomato paste and beer and stir to incorporate. When that mixture is thick add chicken stock. Return meat to the mixture and add herbs. Bring to boil, reduce to simmer and cover and cook for an hour or until meat is very tender. When done should be like a thick stew consistency.

While that cooks, put chopped potatoes into salted cold water and bring to a boil, lid off. Reduce to simmer, cover, and cook until fork tender. Drain potatoes, add milk and butter and then mash.

When filling is ready, add the corn on the top to make an even layer. Scoop the potatoes onto the top and gently spread into an even layer. Sprinkle with fresh cracked pepper and paprika. Bake in a 375 degree oven until top is nicely browned.

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How my husband likes his.
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