Kinda Shepherd's Pie (Lamb)

This is what I have come up with for shepherd's pie, after combining a few other recipes and adding my spin with my own mashed potatoes. I hope that you enjoy! Also, this can be frozen before the final baking and then defrosted in the fridge overnight before baking for approximately 45 minutes after placing the dish in a non-preheated 350°F oven.

• Ready In: 1 hr 15 mins
• Serves: 4-6

Ingredients

• Filling

• 1  lb ground lamb
• 1  small sweet onion, diced fine
• 1  elephant garlic cloves or 3  standard garlic cloves, minced fine
• 1  cup carrot, diced fine
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon white pepper
• 1⁄2 teaspoon dried thyme
• 1  tablespoon parsley flakes
• 2  tablespoons flour
• 1  cup  frozen peas
• 1 (14 ounce) can  cream-style corn

• Topping

• 1 1⁄2 lbs  red potatoes
• 4  ounces  goat cheese
• 8  ounces sour cream
• 4  tablespoons butter
• 1⁄2 teaspoon salt
• 1  tablespoon  snipped chives

Directions

1. Preheat the oven to 350°F.
2. Combine lamb, onion, garlic, and carrot in pan and cook until lamb is browned and carrot is just tender.
3. Sprinkle seasonings and flour over the meat and mix well.
4. Add the peas to the meat mixture, mix well, and put in the bottom of a casserole dish.
5. Spread cream-style corn on top.
6. Steam or boil the potatoes and then mash with the goat cheese, sour cream, and butter.
7. Mix the garlic powder, salt, and snipped chives into the potatoes.
8. Top casserole with the mashed potatoes.
9. Bake for 45 minutes.