Measurements

• 1 cup 1
• 2 cups Beef Broth
• 2 tablespoons Butter
• 2 Carrots
• 2 tablespoons Cornstarch
• 2 Eggs
• 1 tablespoon Fresh Thyme
• 1 cup Frozen Peas
• 3 cloves Garlic
• 1 pound Ground Lamb
• 1 cup Guinness Beer
• 1 cup Irish Cheddar Cheese
• 4 Potatoes
• 2 tablespoons Tomato Paste
• 1 tablespoon Worcestershire Sauce
• 1 Yellow Onion

Preparation Method

• Preheat your oven to 400°F (200°C).
• In a large pot, boil the diced potatoes until tender, about 15 minutes.
• Drain and mash with 1% milk and butter.
• Set aside.
• In a large skillet, cook the ground lamb over medium heat until browned.
• Drain any excess fat.
• Add the diced onion, carrots, and garlic to the skillet.
• Cook until the vegetables are tender, about 5 minutes.
• Stir in the tomato paste, Worcestershire sauce, fresh thyme, and Guinness beer.
• Cook for another 5 minutes.
• In a small bowl, mix the cornstarch with a little bit of beef broth to create a slurry.
• Add this to the skillet along with the remaining beef broth.
• Cook until the mixture thickens.
• Stir in the frozen peas and cook for another 2 minutes.
• Transfer the lamb and vegetable mixture to a baking dish.
• Spread the mashed potatoes evenly over the top.
• Brush the beaten eggs over the mashed potatoes for a golden crust.
• Sprinkle the shredded Irish cheddar cheese on top.
• Bake in the preheated oven for 20-25 minutes, or until the top is golden brown.
• Let the shepherd's pie cool for a few minutes before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.