For the Potatoes:
1 1/2 lb. potatoes, peeled
Kosher salt
4 Tbl melted butter
1/4 cup whole milk
1/4 cup sour cream
Freshly ground black pepper
For the Filling:
1 Tbl Garlic Extra Virgin Olive Oil
1 large onion, chopped
2 carrots, peeled and chopped
2 cloves garlic, minced
2 Tbl House Blend
½ lb ground lamb
½ lb ground pork
1 tsp salt
½ tsp ground black pepper
1 c. frozen peas
1 c. frozen corn
2 Tbl all-purpose flour
2/3 cup low-sodium chicken broth
Freshly chopped parsley, for garnish

This classic Shepherd’s or Cottage Pie was the favorite in our Lucky You Cooking Class. (Well, the Dark Chocolate Stout Cupcakes were a favorite, too.) In the cooking class, we made individual Shepherd’s Pies in ramekins to speed up the process. Whether you keep it in the cast iron or divvy it up for individual servings, this recipe is a must for your St. Paddy’s day (or any day) celebration!


1.In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, 16 to 18 minutes. Drain and return to pot.
2.Use a potato masher to mash potatoes until smooth. Add melted butter, milk, and sour cream. Mash together until fully incorporated, then season to taste with salt and pepper. Set aside.
3.Preheat oven to 400°F.
4.In a large skillet over medium heat, heat the Garlic Extra Virgin Olive Oil Add onion, carrots, garlic and House Blend and cook until fragrant and softened, 5 minutes. Add lamb and pork and season with salt and pepper, and cook until no longer pink, 5 minutes more. Drain any accumulated fat.
5.Stir in frozen peas and corn and cook until warmed through, 3 minutes more. Sprinkle mixture with flour and stir to evenly distribute. Cook 1 minute more and add chicken broth. Bring to a simmer and let mixture thicken slightly, 5 minutes.
6.Top the skillet with an even layer of mashed potatoes and bake for 20 minutes. The mashed potatoes should be golden – if they start to get too brown, tent with foil. Garnish with parsley before serving.

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