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Shepard's Pie

Topping:

3 large potatoes, peeled and cut into 1 inch pieces

6 large turnips, peeled and cut into 1 inch pieces

2 c plain yogurt

1/2-2 c water

3 sprigs rosemary, minced

Filling:

2 large onions, caramelized

2 large carrots, chopped

1 bulb garlic, minced

1 lb ground lamb

1.5 c peas

1.5 c corn

1 T thyme

1 T chipotle pepper

salt and pepper to taste

 

Boil pot of water. Add in turnips and potatoes. Boil for 15-20 mins.  Place in mixer and blend with yogurt and rosemary. Add in water as needed to get to desired consistency. Set aside.

In a pan, caramelize the onions. When browned and soft, add in garlic and cook. Mix in ground lamb and cook until browned. Add in all other ingredients. Mix well. Place this mix in the bottom of a 13x9 baking dish. Top with potato/turnip mix. Bake a at 425 for 25-45 minutes (depending on if you are cooking it from cold or straight out of the pan.)

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