Shepherd's Pie

It's kind of cold and time for comfort food. My husband suggested Shepherd's Pie (which is weird because he usually doesn't like mashed potatoes OR casseroles...) but I thought the recipe he found sounded great. There was horseradish and cheese in the potatoes, and lamb, rosemary and spices in the meat part of the dish. It came together fast and was universally accepted.

1 1/2 lb. potatoes
2 T. olive oil
1 lb. ground lamb
2 carrots peeled and chopped
1 onion coarse chop
1 stalk celery chopped
2 or 3 cloves of garlic, minced
1/2 c. red wine
1/2 c. chicken broth
2 T. tomato paste
2 T. fresh rosemary
assorted spices (cumin, celery seed, coriander, thyme)
2 T. butter
1/4 to 1/3 c. half and half
2 T. (or more) prepared horseradish
1 c. sharp cheddar shredded

Peel and quarter the potatoes
Place them in a pot covered with cold water, cover and bring to a boil
Once boiling, reduce heat to medium and cook for 15 minutes until potatoes are soft and ready to mash

While potatoes cook, place carrots, onion and celery in a food processor and pulse until chopped and combined
Heat olive oil in a sautéed pan over medium heat, add lamb and veggies
Once the meat starts to brown, add  garlic, rosemary, tomato paste and spices, let cook for about 1 minute
Add wine, broth, and spices mix well, and let cook for 10 minutes

Mash the potatoes with half and half and butter
Fold in horseradish and cheese

Preheat oven to 400 degrees
In a deep oven safe dish, put meat mixture in the bottom
Pat down and then cover with mashed potatoes
Pat down potatoes to form a seal
Place in the middle rack of the pre-heated oven (place a sheet pan on the rack below to catch spills)
Cook for 30 minutes or until potatoes begin to brown

Remove from oven, and let sit for 10 minutes before serving.