(Yes, shepherds really dolove Shepherd’s Pie!)

3 pounds of potatoes, peeled and quartered.
1 ½ pounds of ground lamb or mutton.
1 finely chopped medium onion.
1 – 2 finely chopped carrots.
1 – 2 cloves chopped fresh garlic or 1 tablespoon prepared minced garlic.
2 tablespoons flour.
1 teaspoon dried thyme.
1 can (1398 ml) tomato sauce.
½ cup beef stock or red wine.
½ cup each frozen corn and peas or 1 cup frozen mixed vegetables.
salt and pepper to taste.
2 tablespoons melted butter.
¾ cup buttermilk.
1 ½ cups of grated sharp Cheddar cheese.

Preheat the oven to 350 degrees.
Boil the potatoes until very tender.
While the potatoes are cooking, cook the lamb or mutton in a pot until it is no longer pink.
Drain off the fat and add the onion, carrot, garlic, flour and thyme and cook for 5 minutes.
Add the tomato sauce, stock or wine, corn and peas or mixed vegetables and cook until they are heated through.
Season to taste with salt and pepper.
Spoon this mixture into a 9 x 13 inch casserole dish.

When the potatoes are cooked, drain and mash them, adding the butter, buttermilk, 1 cup of the cheese, salt and pepper.  Spread this over the lamb mixture.  Sprinkle the remaining cheese over the top and bake 45 minutes or until golden and bubbly.