SHEPHERD'S PIE
1 1/2 to 2 pounds potatoes (about 3 large potatoes), quartered 1 stick butter 1 medium onion, chopped 2 cups vegetables - diced carrots, corn, peas, diced bell peppers 1 1/2 lbs ground lamb 1/2 cup beef or chicken broth 1 t Worcestershire sauce Salt, pepper, and cayenne to taste Grated cheddar cheeses or shredded mozzarella. (optional)
Quarter the potatoes and place in a medium sized pot. Cover with water, bring to a boil and simmer for twenty minutes. Check to see that they fork tender. While the potatoes are cooking, melt 1/2 a stick butter in a large sautee pan on medium heat. Add the chopped onions, the chopped bell pepper and seasoning. Cook until tender, about 6 to 10 minutes. I use frozen corn, peas and carrots which I microwave for a minute to defrost. Add the ground lamb, Worcestershire sauce and broth to your pan. Cook until the lamb is nice and brown. about 10 minutes). Mix in the corn, peas and carrots and pour into a casserole dish. Put the potatoes in  a bowl with the rest of the butter and mash the whole thing until you get a desired consistency. I like mine to have a few little chunk left. Layer the mashed potatoes over the lamb mixture and sprinkle cheese over it. Heat up your oven to 400 degrees F and Bake for 30 minutes. If you like, you may broil the casserole for a few minutes to get a brown crispy surface texture.
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