Shepherds Pie

Peel and quarter potatoes. Rinse well under running water. Place in a large pot of cold salted water and bring to a boil over medium high heat. Cook until tender, about 15 minutes. Drain, reserving about 1/2 cup of the water. Mash with 2 tablespoon of the butter, add reserved water, and beat until fluffy.

Heat oil in a medium skillet over medium low heat. Add onions and cook until soft, about 15 minutes. Increase heat to medium and add cooked lamb. Cook for about 5 minutes, stirring to brown evenly. (If using raw ground lamb, cook for about 15 minutes, breaking up meat with a wooden spoon and stirring to brown evenly; pour off fat.)

Add flour to lamb mixture and cook, stirring, for 2 to 3 minutes. Add stock, thyme, rosemary, and nutmeg, and season to taste with salt and pepper. Reduce heat to low and simmer, stirring occasionally, until thick, about 15 minutes. Remove from heat and allow to cool slightly so potatoes, when spread over lamb mixture, will not sink.

Preheat oven to 350 degrees F.

Transfer lamb mixture to a 9-in. pie pan or baking dish. Spread mashed potatoes over lamb mixture, using a fork to make peaks on top. Dot with remaining butter and bake until browned, about 35 minutes. Cool slightly and serve from pan.

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