Shepherd's Pie with Lamb

It's 2014 now and that means a few things!

First, a New Year's Resolution to keep my blog updated!
Second, another resolution to diet and exercise (which I've been keeping up since December 22nd, so I think I'm doing pretty well so far!).

We didn't do the traditional black eyed peas and cabbage last night.  Maybe I damned us to a year of eternal suffering, but neither of us is terribly crazy about either vegetable.  He grew up not eating it at all, and while we always ate it at my house, I don't think we ever really fared any differently.

Instead, I made a Shepherd's Pie with fancy lamb from Whole Foods, adapted from a Wolfgang Puck recipe.

It was really tasty.  Scott even ate a bowl, and he can be so picky sometimes.

Here's what you need:

• 2 Tbsp olive oil
• 1 lb ground lamb
• 2 carrots, cut into small rounds
• 5 green onions, diced
• 1/4 lb red lettuce, thick ribs removed, leaves diced
• 1 can brown gravy
• salt and pepper to taste
• 1 lb potatoes, peeled and diced
• 4 Tbsp butter
• 1/4 cup milk
• 2 Tbsp prepared horseradish
• 1/4 cup bread crumbs
• 1/4 cup grated Parmesan cheese

1. In a large skillet, heat 1 tablespoon oil over medium heat.  Add the lamb and cook until browned.  Tranfer lamb to a bowl and set aside.  In the same skillet, add the remaining oil, carrots, and green onions and cook until softened.  Stir in the lettuce and cook 2 minutes.  Stir in gravy and reserved lamb.  Season with salt and pepper.  Reduce heat to medium-low and cook until heated through.  Remove from heat.
2. Preheat oven to 350 degrees F.  In a large pot, add potatoes and enough salted water to cover.  Bring to a boil over high heat.  REduce heat to medium and simmer until potatoes are tender, about 20 minutes.  Drain potatoes and return to pot.  Add 3 tablespoons butter and mash potatoes.  Stir in milk and season with salt.  Stire in horseradish.
3. Transfer lamb mixture to a souffle dish or other deep dish.  Spread mashed potatoes over lamb mixture.
4. Sprinkle bread crumbs and Parmesan cheese on the potatoes.  Dot with remaining butter.  Bake until the top is lightly browned, about 45 minutes.

Serve and enjoy!