This is a dish that calls for ground lamb. Lamb can have a gamy flavor and lots of herbs are used to offset the gaminess. When using ground beef, make sure to tone back the herbs to less than half of recipe using lamb.

1 TBSP Olive Oil
1 cup chopped onion
1 Lb. ground beef
¼ tsp dried parsley
¼ tsp dried rosemary
¼ tsp dried thyme
1 TBSP Worcestershire sauce
2 cloves garlic minced
2 TBSP flour
2 TBSP tomato paste
1 cup ale beer (Potosi or dark Guinness)
1 cup frozen peas and carrot
½ cup corn kernel w/some juice
1 small tab of Knorr beef bouillon

Topping mashed potatoes:
2 potatoes
You know how to do this.

Cheese:
Some use none at all, some use parmesan; I used sharp cheddar Wisconsin cheese

Meat filing:
Sauté onions, add meat lightly brown, add everything else except topping except flour and beer. Cook on medium then add flour and mix then beer and make a gravy. Don’t overcook it has to go into the oven. Turn off heat and let sit.

Make the mashed potatoes, place meat into a square baking dish, top with cheese then top with potatoes and bake at 400ᵒ uncovered 30 minutes or so. Let cool and serve.