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1
In a large pot, boil the potatoes until soft.
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2
In a large saucepan, heat the oil on low.
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3
Add the onion, mushrooms, salt, snd pepper, and cook until translucent.
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4
Add the meat, incorporate, and cook through.
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5
NOTE: I used beef but, obviously, ground lamb could also be used, if you can find it at the supermarket.
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6
I couldn't when I put this together, but I still called it Shepherd's Pie because, like with Minced Meat Pies no longer having meat in them these days, just about everyone I know makes Shepherd's Pie with beef, so I figured no harm, no foul.
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7
If you are pedantic, I could have called this Cottage Pie, but, in the US, I don't think anyone knows what it is.
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8
Besides, I figured, who would want to be that guy, right?
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9
Stir in the steak sauce, and let cool.
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10
When cooled, stir in the eggs, and pour the mixture into the bottom of the large casserole.
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11
The eggs will firm up the bottom to provide a solid base.
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12
Add the butter, oil, and carrots into the now-empty large saucepan, and simmer on medium until tender.
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13
Add the corn niblets, peas, and salt, and mix and simmer until it's all happy and tender.
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14
Layer the veggies on the meat in the casserole.
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15
Drain, return to the pot, and mash the potatoes on low.
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16
Add butter and salt while mashing.
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17
I know, it's a lot of butter, so cut it down to 2/3 stick if you like.
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18
Add the milk to the potatoes.
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19
It will be loose at first, but it will firm up a bit while you stir it in a few minutes.
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20
When the potatoes are stackably firm, scoop it on top of the casserole.
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21
Throw it all in the oven at 375F for 45 minutes.
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22
OK, it will have this beautiful crust after 45min, and you are just going to sprinkle the cheddar over the top.
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23
Broil for about 5 min, keeping an eye on it after 3 minutes to be sure it doesn't burn, to melt the cheese.
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24
Remove from heat and try to let it cool about a half hour before diving in.
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25
As can be seen from my pic, I always fail.
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26
Enjoy.
