Shepherd's Pie (wicked Good)

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 1 lb ground beef
• 1 lb ground lamb
• 2 cups onions, peeled and chopped
• 2 cups celery, chopped
• 1 tablespoon olive oil
• 1/4 cup flour
• 2 cups low sodium chicken broth
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1 pinch ground cloves
• salt and pepper
• 1 cup frozen peas
• 1 cup frozen corn
• 4 lbs potatoes
• 1 1/2 cups half-and-half
• 1 cup gruyere cheese, grated
• 1/4 cup parmesan cheese, grated
• 1/4 cup unsalted butter, cut into pieces

Recipe

• 1 preheat oven to 350°f.
• 2 butter two 9-inch deep dish pie plates.
• 3 saute beef, lamb, onion and celery in oil.
• 4 add flour, stir, cook until mixture starts to bubble (2 to 3 min).
• 5 slowly add chicken stock.
• 6 stir in thyme, rosemary, cloves, salt and pepper.
• 7 cook and stir until thickened.
• 8 stir in peas and corn.
• 9 boil peeled potatoes until fork tender in salted water.
• 10 heat half and half (don't boil).
• 11 drain potatoes and place in large bowl of electric mixer.
• 12 beat on low, slowly add half-and-half, the cheeses, salt and pepper.
• 13 divide meat mixture between the two pie plates.
• 14 top each with half potato mixture.
• 15 scatter bits of butter on top.
• 16 place pies on baking sheets (mine always overflow).
• 17 bake 45 min (or until potato are browned).