Guiness Shepherds Pie

For the Filling


    1.5 lbs g ground lamb
    half a can Guinness stout (to marinade ground lamb)
    1 large onion , diced
    1 carrot , diced (optional)
    2 garlic cloves , chopped
    ½ teaspoon dried marjoram
    ½ teaspoon dried rosemary
    ½ teaspoon dried thyme
    ½ cup chopped english parsley
    1/3 c Worcestershire sauce
    2 teaspoons flour (for thickening)
    2 tablespoons olive oil
    salt & pepper
    1 kg potato (peel, boil, mash & season)

Directions:

    1     Use 1/2 a can of Guiness Stout to marinade ground lamb. Leave covered in fridge for at least 1 hr and if possible overnight.
    2     In a hot pan, put in olive oil and add mince lamb to brown. Strain cooked mince with a big sieve, separating meat & juice.
    3     Reheat same pan, add more olive oil and now saute & brown diced onions, garlic and carrot till fragrant and translucent.
    4     Add the cooked mince into this pan and mix well.
    5     Add dried marjoram, rosemary and thyme and mix well.
    6    Pour left over juice from the mince into the pan and add all the Worcestershire sauce and half of the English parsley and stir well.
    7    Cook on low heat for 20 mins and when it starts bubbling, add in flour to thicken the mixture.
    8    Add salt & pepper to taste.
    9    Cook potatoes in salted water till soft enough to mash.
    10    Strain potatoes and mash with a big knob of salted butter, cream and milk (totally full fat!). Season with salt, pepper and a dash of nutmeg powder.
    11    Pour cooked mince mixture in a big enough pyrex dish.
    12    Layer the mash potato on top and seal the edges.
    13    Bake or brown in oven for 20 to 30 mins at 180 degrees celsius.
    14    Serve with a side of boiled cabbage & carrots with lots of butter and sprinkle leftover English parsley!