Irish-Australian Shepherd's Pie

	Not to be mistaken wih "Cottage Pie" containing beef, Shepherd's Pie uses lamb. Traditionally it was chopped, leftover lamb from the roast. Here we have used lamb mince. In Australia, the name "lamb" is only alloowed to be used for very young lambs (before 1st tooth). Consequently Australian lamb is very sweet and tender and nothing like the "lamb" sold in other countries including the USA. Older lambs in Australia are sold as "hoggett" or "mutton".   1 kg    minced lamb   1/4 cup    olive oil   3 medium    carrots   250 g    mushrooms   1 stick    celery   1 cup    frozen green peas   1 cup    frozen corn   2 medium    onions   4 cloves    garlic   2 Tbs    Dijon mustard   2 Tbs    Worcestershire sauce   1/2 cup    chicken stock   1/2 cup    dry white wine     salt     black pepper   1/4 tsp    allspice   2 Tbs    cornflour   1.5 kg    potatoes     white pepper   1/4 cup    sour cream   80 g    tasty cheese   1/4 cup    tomato paste     1 Prep: Finely dice carrots, onions and celery. Finely slice mushrooms. Peel and dice potatoes. 2 Add potatoes to boiling water. Cook 15 minutes or until tender. Drain. Mash potatoes with sour cream, cheddar cheese, salt and white pepper. 3 Add olive oil to large frying pan and heat. Cook lamb, onions, mushrooms and garlic until no pink remains in lamb. Add carrots, peas, celery and corn and cook until vegetables are softened. Mix cornstarch with wine, Worcestershire suce and stock and add to lamb and vegetables. Add Dijon mustard, allspice and season to taste. Mix well and cook until gravy has thickened. 4 Put meat and vegetable mixture into 2 x 1ltr casserole dishes. Cover with mashed potatoes. Dot with a little butter. Cool in the refridgerator and then transfer to the freezer. 5 Defrost well before baking, uncovered in a moderate oven for 40 minutes and the potato topping is golden.   Servings: 8    Recipe Type Main Dish, Meat   Copyright © 2008, The Gourmet Saint