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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Dermot's Classic Cottage Pie   
    Categories: Lamb/mutton, Vegetables, Potatoes, Herbs, Wine   
         Yield: 6 Servings   
       
         1 lb Ground lamb   
         2 md Carrots; fine chopped   
         1 md Onion; fine chopped   
         2 tb A-P flour   
         2 tb Minced fresh parsley   
         1 tb Italian seasoning   
       3/4 ts Salt   
       1/4 ts Pepper   
     1 1/2 c  Beef broth   
         2 tb Dry red wine   
         1 tb Tomato paste   
         1 ts Brown sugar   
       1/2 c  Frozen peas   
      
   MMMMM--------------------------TOPPING-------------------------------   
         4 md Potatoes; peeled, diced   
       1/2 c  Milk   
       1/4 c  Butter; in cubes   
       3/4 c  Shredded Cheddar cheese;   
              - divided   
       1/4 ts Salt   
       1/8 ts Pepper   
       
     In a large skillet, cook lamb, carrots and onion over   
     medium heat until meat is no longer pink and vegetables   
     are tender; drain. Stir in flour, parsley, Italian   
     seasoning, salt and pepper until blended. Gradually add   
     broth and wine; stir in tomato paste and brown sugar.   
     Bring to a boil. Reduce heat; simmer, uncovered, 10-15   
     minutes or until thickened, stirring occasionally. Stir   
     in peas.   
        
     Meanwhile, place potatoes in a large saucepan and cover   
     with water. Bring to a boil. Reduce heat; cover and cook   
     10-15 minutes or until tender.   
        
     Set oven @ 400ºF/205ºC.   
        
     Transfer meat mixture into a greased 9" deep-dish pie   
     plate. Drain potatoes; mash with milk and butter. Stir   
     in 1/2 cup cheese, salt and pepper. Spread over meat   
     mixture; sprinkle with remaining cheese.   
        
     Place pie plate on a foil-lined baking sheet (plate will   
     be full). Bake 20-25 minutes or until the top is golden   
     brown.   
        
     Shannon Copley (Dermot's mum), Upper Arlington, Ohio   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... If you got enough butter you can even make lobster taste good.   
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