Shepard's Pie With Penny Bun

Ingredients:

For the filling

• 1 lb ground lamb
• half an onion
• garlic clove or two
• 3 carrots chopped to thumb size
• 1/3 head of cauliflower head broken into thumb size pieces
• 1/2 a zucchini cut into thumb size chunks
• cup of frozen peas
• 1-2 tablespoons of Penny Bun blend
• 1/2 tablespoon salt
• Got a few mushrooms? They would work.
• Broccoli? Sure.
• 1-2 tablespoons flour
• 1-2 cups of a broth, I had mushroom broth leftover

Mashed Potatoes 

• 3 large potatoes, we used yukon
• 2-3 cups milk 
• 4-5 tablespoons butter
• 1/2-1 tablespoon salt, to taste

Directions:

Preheat oven to 400. 
Start boiling a pot of salted water for the potatoes.
Again, use this as a way to clean out the fridge on a rainy day; that's what we did. 
Salt the meat and add the Penny Bun. 
Using an iron skillet or other heavy bottomed pan, brown the lamb for about 8-10 minutes over medium, breaking it up as you go. 
The lamb I used was about 80/20, so lots of delicious fat will render off. 
Once the lamb has cooked, remove it. 
Pour off all but a tablespoon. Save this fat. 
Add the onion. 
Saute until soft, probably five minutes. 
Next we're going to add the flour that will act as a thickener to the filling, so make sure there's enough fat still in the pan. 
If needed add a tablespoon of the lamb fat back into the onions, we want it to be "wet" before we add the flour because the flour will incorporate the fat and then be browned. 
Once the flour is cooked, no whiteness, probably 3-4 minutes on low.
Thrown in the rest of your veg to saute and soften. 
I had a splash of red wine left from the night before so I poured it in, probably 1/2 cup. Remember red wine and mushrooms are friends. 
Once the veg is softened add the lamb back in. 
Mix everything together. 
Now start adding your broth. 
Slowly stir in on low. 
After 4-5 minutes it should be thickening up. 
Add your frozen peas now.

Water should be boiling for the potatoes. 
If you're in a rush you can cut them up, but I don't like to do that it waters down your potatoes, so I boil whole but it'll take 20+ minutes till they can be pierced easily. 
Drain once they're done. 
Cut into cubes. 
Put back into pot. 
Add the butter and a teaspoon of salt. 
Add some milk. 
Remember you can add salt, butter and milk as you mash but it's hard to take them out. 
Mash to your liking, I would err on the side of "wet" because it's going in the oven for 25-35 minutes so they'll dry up some. 
Pour the mashed potatoes over the filling. 
The filling should not be soupy but it should be wet. 
You can see  in my picture it didn't set up beautifully but it tasted great. 
Bake uncovered until potatoes are browned and some of the moisture has evaporated, probably 30 minutes. 
Let cool.

Optional Salad:

While it's cooling make your salad. 
This was just torn up butter leaf lettuces with crushed pistachios and a simple mustard vinaigrette (2/3 olive oil to 1/3 apple cider vinegar with a squeeze of dijon mustard and squeeze of honey and pinch of salt. We like a tangy dressing, so find your zone by starting with a tablespoon of vinegar, teaspoon of mustard and honey, then drizzle in olive oil till it's the taste you like.)
Always keep a good selection of nuts around for salads. 
Salads reach next level with texture and nuts are the healthy and delicious way to add texture and richness.