Shepard’s Pie

Ingredients:  (all measurements are approximate)
1/2 yellow onion, diced
2 Tbsp olive oil
4 carrots
4 parsnips
2 cloves garlic, minced
1 lb ground lamb
1 lb ground beef
1 Tbsp rosemary
1 Tbsp thyme
2 tsp worcestershire sauce
1 can beef stock
1 can of Guinness beer
salt and pepper to taste
thickening agent (I call this a rue but its not a traditional rue which uses some sort of fat with flour.  I add about 3 tbsp of flour to a measuring cup and mix while adding enough water to create a runny paste) 
Mashed Potatoes (enough to cover the other ingredients in the pan)
And now the fun part, let’s cook…
Start by sweating the onions in olive oil over medium heat for a couple minutes, then add the garlic and cook for another minute then add the carrots and parsnip cooking for about 5 minutes.  
In another pot, brown the ground lamb and beef together.  

Add the rosemary, thyme, salt and pepper, can of beef stock, to the pot with the onions, carrots and parsnips and cook for a couple minutes.

When the meet is all browned add it to the pot with the onion, carrot and parsnip mix.

Next add the Guinness and the Worcestershire to the pot.

Let it cook for about 10-15 minutes then add the rue.  Cook for about 5 mintues allowing the mixture to thicken.  Spoon the mashed potatoes on top of the pot and place in 350 degree oven for about 30 minutes or until the potatoes brown.

And 30 minutes later the pie turned out like this…

This wasn’t supposed to happen.  The gravy leaked through the potatoes.  I’m not sure why this happened but it was delicious anyway.