Shepherd's Pie (for two)

W.O.W. yep.. I have no other description except "wow". This is an adaptation of a recipe in my new Williams-Sonoma cookbook. I love the lamb and mushrooms, the allspice is a perfect flavor for the meat. If I had to do it all over again, I'd probably add peas and a little worcestire to the sauce for a little more bite. All in all, a great homey dinner for two.

Ingredients:

• 1 lb lamb, trimmed & cut into 1/4"-1/2" pieces*
• 4 oz mushrooms, stemmed & diced
• 1 tbsp flour
• 1/4 tsp ground allspice
• 2 tbsp olive oil
• 1/2 cup shallots, minced
• 4 garlic cloves, mined
• 1 bay leaf
• 1 1/2 cups low-sodium beef stock
• 1 tbsp tomato paste
• 1/2 cup carrots, diced
• 1 lb yukon gold potatoes, peeled & quartered
• 1/4 cup milk
• 3 tbsp butter
• 1/4 cup chives or scallions, diced
• salt & fresh ground pepper

1. Do your prep work: cut the lamb, dice the mushrooms, mince the shallots & garlic, and peel & quarter the potatoes.
2. Heat a large saute pan to medium-high heat. In a large ziploc bag, add the flour, 1/2 tsp salt, 1/4 tsp pepper, and allspice. Add the lamb and shake until all pieces are coated evenly. Add 1 tbsp of the oil to the pan; add the lamb and saute until well browned, about 10 minutes. Transfer the lamb to a bowl.
3. Add the other 1 tbsp of the oil to pan. Add the shallots and garlic. Cook for 2-3 minutes and then add the mushrooms. Cook until the shallots are translucent and the mushrooms are browned. Return the lamb to the frying pan. Stir in the stock, tomato paste, carrots, and bay leaf. Bring to a boil. Reduce the heat to medium-low and cover; simmer until the lamb is tender, about 45 minutes (stir every 10-15 minutes). Uncover and simmer until the juice thickens, just a few minutes. Remove from heat.
4. Meanwhile, add the potatoes to a pan of boiling water with salt. Cook until the potatoes are tender, about 25 minutes. Drain the potatoes and let cool a bit. Use a ricer on the potatoes; add them to a mixing bowl. Combine the milk, 2 tbsp butter, and half the chives. Use a fork to whip the potatoes until it is well blended. Salt & pepper to taste.
5. Preheat the oven to 350 degrees. Add the lamb mixture to a an oven-proof casserole dish. Spoon the potatoes on top to cover it completely. Drop the remaining 1 tbsp of butter in small pieces over the top of the potatoes. Bake the pie until it is heated through, about 30 minutes. Switch the oven to broil, keep a close eye on the pie! Let it cook for another 3-5 minutes until the top begins to brown. Remove from the oven right away. Let it cool for 10 minutes before serving.

*if you buy lamb chops, you'll want 1lb of meat after they are boned so get 1.5-2lbs to start.

Serves: 2
WW: 21 points